机构地区: 广东药学院药科学院
出 处: 《食品研究与开发》 2010年第10期52-55,共4页
摘 要: 余甘子饮料在贮放期间存在着产生沉淀的问题,尝试采用复合配用2种稳定剂CMC-Na(羧甲基纤维素钠)、黄原胶,通过正交试验设计,考察不同浓度联合使用的效果,最终确定2种稳定剂联合使用的最佳用量,CMC-Na(0.15%)-黄原胶(0.04%),试验结果发现该使用该复配稳定剂可使果汁澄清,贮存期间未产生任何沉淀。 In our experiment,two stablizers,CMC-Na and xanthan gum were combined to solve the sediment appearance of Emblic juice in storage. Orthogonal test were introduced to determine the best dosage of two stablizers, which is CMC-Na(0.15 %)-xanthan gum (0.04 %). The joint stabilizer can be used to clarify emblica juice and stop sediment from appearance in storage.