| 浑浊型玉米汁饮料稳定剂研究 |
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| 引用本文： | 王顺余,吴淑清.浑浊型玉米汁饮料稳定剂研究[J].长春大学学报,2009,19(10):63-65. |
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| 作者姓名： | 王顺余 吴淑清 |
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| 作者单位： | [1]浙江李子园牛奶食品有限公司,浙江金华321031 [2]长春大学食品科学与工程系,吉林长春130022 |
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| 基金项目： | 浙江省科技计划项目[2007C12030] |
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| 摘 要： | 主要对浑浊型玉米饮料稳定剂进行了研究，并确定了最佳稳定刺配方。实验表明：玉米汁饮料经调配后，配以黄原胶0．08％，海藻胶0．15％，CMS—Na0．10％，瓜尔豆胶0．02％，CMC—Na0．08％和单甘酯0．05％，此时所制得的产品稳定性最佳
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| 关 键 词： | 玉米汁 稳定性 配方 |
A research on the stabilizer of cloudy maize beverage |
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| WANG Shun-yu,WU Shu-qing.A research on the stabilizer of cloudy maize beverage[J].Journal of Changchun University,2009,19(10):63-65. |
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| Authors: | WANG Shun-yu WU Shu-qing |
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| Institution: | WANG Shun-yu1,WU Shu-qing2(1.Zhejiang Liziyuan Milk , Food Co.LTD.,Jinhua 321031,China,2.Food Scienc , Engineering Department,Changchun University,Changchun 130022,China) |
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| Abstract: | This articl mainly studies the stabilizer of cloudy maize beveerage,then gives the optimum stabilizer combination.The results indicate that the optimum stabilizer is the compounds of xanthan 0.08 percent,algin 0.15 percent CMS-Na 0.10 percent guar gum 0.02 percent,CMC-Na 0.08 percent and glyerol monstearate 0.05 percent. |
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| Keywords: | cloudy maize beverage stability combination |
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