农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2013年
9期
27-29
,共3页
橄榄%浊汁%饮料%稳定剂
橄欖%濁汁%飲料%穩定劑
감람%탁즙%음료%은정제
olive%cloudy%beverage%stability
采用正交试验对橄榄浊汁饮料的配方及稳定剂进行筛选，结果表明，最适橄榄浊汁饮料的基础配方为橄榄汁20％，酸味剂0.2％，复合甜味剂10％；最适稳定剂配方为黄原胶0.010%， CMC60.008%，瓜尔豆胶0.015%。
採用正交試驗對橄欖濁汁飲料的配方及穩定劑進行篩選，結果錶明，最適橄欖濁汁飲料的基礎配方為橄欖汁20％，痠味劑0.2％，複閤甜味劑10％；最適穩定劑配方為黃原膠0.010%， CMC60.008%，瓜爾豆膠0.015%。
채용정교시험대감람탁즙음료적배방급은정제진행사선，결과표명，최괄감람탁즙음료적기출배방위감람즙20％，산미제0.2％，복합첨미제10％；최괄은정제배방위황원효0.010%， CMC60.008%，과이두효0.015%。
Orthogonal test has been undertaken on the formula of cloudy Olive beverage and its stability. The results indicate that the optimum formula is 20% olive juice, 0.2% acidity agent, 10% sweetness agent, the best stabilizers formula are 0.010%alginate, 0.008%CMC6, and 0.015%guar gum.
