FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 726-728.

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Study on Formula and Stability of Fermented Codonopsis lanceolata Beverage

 WEN  Lian-Kui, YAO  Na, JIANG  Ming-Zhu   

  1. College of food Engineering,Jilin Agricultural University,Changchun 130118,China
  • Online:2008-10-15 Published:2011-12-08

Abstract: In this study,the results showed that the optimum formula of fermented Codonopsis lanceolate beverage is 8% sucrose,fermented liquid content 75%,and citric acid 0.02%; The optimal stabillizer formula of the Codonopsis lanceolata fermented beverage is PGA 0.1%,sodium alginate 0.1%,and xanthan gum 0.2%.

Key words: fermented beverage, formula, stability