摘要
研究了饮料生产中常用两种稳定剂羧甲基纤维素钠(CMC—Na)和在一般食品介质中的粘度变化规律,以及粒粒橙汁和酸奶的生产工艺及其质量控制。试验表明,不同生产厂家生产的同一种稳定剂的粘度等特性不同。试验结果为饮品生产过程中的质量控制提供参考数据。
The paper studied the characteristics of two commonly used stabilizers, CMC - Na (car-boxymethyl cellulose) and agar-agar, espacilly their variations of viscosity in common beverages. Furthermore ,the technological process and quality control of Li Li-orange juice and sour milk processes are also discussed . The test results showed that the same stabilizer made by different manufacturers had different viscosity characteristics. The results can be used as reference for quality control in beverage processing.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1994年第2期110-113,共4页
Transactions of the Chinese Society of Agricultural Engineering
关键词
饮料
流变模型
质量控制
稳定剂
Beverage Rheological behaviour Viscosity Quality control
