浑浊石榴汁稳定性研究 |
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引用本文: | 赵光远,许艳华,陈美丽,纵伟.浑浊石榴汁稳定性研究[J].保鲜与加工,2017,17(5):25-29. |
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作者姓名: | 赵光远 许艳华 陈美丽 纵伟 |
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作者单位: | 郑州轻工业学院食品与生物工程学院,河南郑州,450002;郑州轻工业学院食品与生物工程学院,河南郑州,450002;郑州轻工业学院食品与生物工程学院,河南郑州,450002;郑州轻工业学院食品与生物工程学院,河南郑州,450002 |
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基金项目: | 河南省科技创新杰出人才计划(174200510002);河南省高校科技创新团队(16IRTSHN010) |
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摘 要: | 为研究浑浊石榴汁的稳定性,以浊度保留率和Zeta电位为考察指标,采用单因素试验和正交试验结合的方式,评价羧甲基纤维素钠(CMC-Na)、海藻酸钠、黄原胶、果胶四种亲水胶体及均质条件对浑浊石榴汁稳定性的影响。结果表明:采用0.10%的黄原胶、0.07%的海藻酸钠和0.05%的羧甲基纤维素钠作为稳定剂时,果汁稳定性较好。浑浊石榴汁最佳的均质条件为60 MPa压力下,均质2次。
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关 键 词: | 石榴汁 稳定性 护色 均质 |
Study on the Stability of Turbid Pomegranate Juice |
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Abstract: | In order to improve the stability of turbid pomegranate juice, the effects of four hydrophilic colloids CMC-Na,sodium alginate, xanthan gum and pectin and the homogenization conditions on stability of pomegranate juice were studied by single factor and orthogonal experiments with turbidity retention rate and zeta-potential as investigated parameters. The results showed that using 0.10% xanthan gum, 0.07% sodium alginate and 0.05% carboxyl methyl cellulose as stabilizer, and when the juice was homogenized twice at 60 MPa, the stability of the final pomegranate juice was the best. |
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Keywords: | pomegranate stability color protection homogenize |
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