食品科学 ›› 2006, Vol. 27 ›› Issue (1): 112-114.

• 工艺技术 • 上一篇    下一篇

均质压力和稳定剂对复合果蔬汁体态稳定性研究

 张丽华, 韩永斌, 顾振新, 陈培奇, 刘安虎, 邱永新   

  1. 南京农业大学农业部农畜产品加工与质量控制重点开放实验室; 连云港东海果蔬汁有限公司
  • 出版日期:2006-01-15 发布日期:2011-09-05

Effects of Homogenization and Addition of Stabilizing Agents on Stability of Mixed Vegetable and Fruit Juice

ZHANG  Li-Hua, HAN  Yong-Bin, GU  Zhen-Xin, CHEN  Pei-Qi, LIU  An-Hu, QIU  Yong-Xin   

  1. 1.Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University;2. Dong Hai Fruit Juice Co Ltd.
  • Online:2006-01-15 Published:2011-09-05

摘要: 以番茄、草莓、胡萝卜和葡萄原汁制成的混浊型复合果蔬汁为试材,进行不同均质压力、稳定剂组合试验,考察复合果蔬汁的体态稳定性。结果表明:均质压力为30MPa时,复合果蔬汁的浊度和不稳定性悬浮物最小;复合稳定剂组合为黄原胶0.15%+CMC0.05%+果胶0.05%时其稳定效果最好。

关键词: 果蔬汁, 浊度, 悬浮物, 体态稳定性

Abstract: Raw strawberry, tomato, carrot and grape were juiced respectively. The four kinds of juices were mixed proportionally, added with different gels, and then subjected to a range of 10 to 50 MPa for homogenization. The stability of the mixed vegetable and fruit juice was investigated. It indicated that minimum suspended substance content (SSC) was observed with a homogenization pressure (HP) of 30 MPa. The optimum combination of stabilizing agents was 0.15% xanthan gum (XG), 0.05% CMC and 0.05% pectin.

Key words:  , vegetable and fruit juices; turbidity; suspended substance; stability;