作　　者： (刘敏）; (谭书明）;

机构地区： 贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处： 《山地农业生物学报》 2017年第4期43-48,共6页

摘　　要： 以刺梨原汁、松花粉为主要原料,通过单因素实验及正交试验,对刺梨-松花粉复合饮料稳定性进行研究,筛选出最优均质条件和最佳稳定剂。结果表明:均质压力、温度、次数为分别为30 MPa、50℃、2次;复合稳定剂为黄原胶为0.08%、果胶为0.2%和果汁饮料稳定剂为0.12%时,复合饮料稳定效果最佳。 The stability of Rosa roxburghii-pine pollen compound beverage was studied by single factor experiment and orthogonal experiment. The optimal homogenization condition and the best stabilizer were screened out by using R. roxburghii juice and pine pollen as the main raw material. The results showed that the homogenization pressure,temperature and time were 30 MPa, 50℃ and 2 times respectively. The compound beverage exhibited the most stable state while the composite stabilizer was 0. 08% of xanthan gum,0.2% Of pectin and 0. 12% of fruit juice beverage stabilizer.

关 键 词： 刺梨原汁 松花粉 复合饮料 稳定性