食品科学 ›› 1993, Vol. 14 ›› Issue (5): 33-37.
• 食品科学 • 上一篇 下一篇
叶兴乾, 苏平, 王向, 陈建初, 洪基光
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YE Xing-Qian, Su-Ping, WANG Xiang, Chen-Jian-Chu, Hong-Ji-Guang
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摘要： 应用苏制UDA—A114型破碎机研究了李带肉果汁的均质效果,结果表明,此机对李带肉果汁具有良好的均质作用。李带肉果汁在对带肉汁均质后效果最好．其次为二次均质果浆和一次均质果浆。40%果浆含量的带肉果汁采用上述方法均质后,产品中<3μm的粒子比例分别比对照增加17．68%．15．29%和8．37%。50%果浆含量的产品也有类似结果。均质后,李带肉果汁静置30天后无分层,而对照则产生明显的分层现象。
关键词: 李带肉果汁, 均质
Abstract: The effect of homogenization on stability of plum nectar was investigated by using UDA-A114 type disintegrator. Results indicated that homogenization with UDA-A114 has better effect on plum nectar than on plum pulp homogenized two times and one time. Percentage of particles smaller than 3 μm in plum nectar contained 40% pulp homogenized with above three treatments was 17. 68%、 15. 92% and 8. 73% more than those in control samples respectively. Plum nectar contained 50% pulp had similar results too. No precipitation was found in homogenized plum nectar , but significant precipitation was found in control samples after 30-days storage
Key words: Plum Nectar Homogenization
叶兴乾, 苏平, 王向, 陈建初, 洪基光. 均质对李带肉果汁稳定性及理化性状的影响[J]. 食品科学, 1993, 14(5): 33-37.
YE Xing-Qian, Su-Ping, WANG Xiang, Chen-Jian-Chu, Hong-Ji-Guang. [J]. FOOD SCIENCE, 1993, 14(5): 33-37.
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