摘要
采用正交试验对山楂蓝莓果茶复合稳定剂配方进行优化,并进行稳定性比较实验,结果表明:最佳稳定剂配方为:羧甲基纤维素钠(CMC)0.02%、黄原胶0.03%、明胶0.03%。
In the studies, compound formulation stabilizers were tested to improve stabilization of hawthorn blueberry nectar in optimal conditions. An orthogonal statistical test method was used to compare its stability for experiments. As a result for the hawthorn blueberry nectar, the optimized stabilizer formulation was the ratios of sodium carboxymethyl cellulose（CMC） 0.02%, xanthan gum 0.03%, gelatin 0.03%in the component of stabilizers.
出处
《食品研究与开发》
CAS
北大核心
2014年第5期77-79,共3页
Food Research and Development
基金
院级基金项目(XY-YF-12-24)
关键词
果茶
稳定剂
正交试验
稳定性
nectar
stabilizer
orthogonal test
stability
