摘要
采用3种不同的亲水胶体(分别为瓜尔胶、亚麻籽胶和果胶)添加于胡萝卜混汁中,研究它们对胡萝卜混汁的色泽和混浊稳定性的影响.结果表明,添加0.05g/dL的瓜尔胶或0.05g/dL的亚麻籽胶,可以使胡萝卜混汁在储藏期间保持色泽和混浊稳定性.
Three kinds of hydrocolloids including guar gum, flaxseed gum and pectin were added to cloudy carrot juice, and their effects on color and cloud stability of the cloudy carrot juice were studied. The optimum dosages were 0.05 g/dL guar gum or 0.05 g/dL flaxseed gum, which allowed the cloudy carrot juice to have good color stability and cloud stability during storage.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2003年第3期21-25,共5页
Journal of Wuxi University of Light Industry
基金
国家"十五"重大科技专项项目(2001BA501A23)资助课题.
