食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
5期
77-79
,共3页
汪慧华%罗红霞%汪长钢%刘小飞%柳青
汪慧華%囉紅霞%汪長鋼%劉小飛%柳青
왕혜화%라홍하%왕장강%류소비%류청
果茶%稳定剂%正交试验%稳定性
果茶%穩定劑%正交試驗%穩定性
과다%은정제%정교시험%은정성
nectar%stabilizer%orthogonal test%stability
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%。
採用正交試驗對山楂藍莓果茶複閤穩定劑配方進行優化，併進行穩定性比較實驗，結果錶明：最佳穩定劑配方為：羧甲基纖維素鈉（CMC）0.02%、黃原膠0.03%、明膠0.03%。
채용정교시험대산사람매과다복합은정제배방진행우화，병진행은정성비교실험，결과표명：최가은정제배방위：최갑기섬유소납（CMC）0.02%、황원효0.03%、명효0.03%。
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.
