中国果菜
中國果菜
중국과채
CHINA FRUIT & VEGETABLE
2015年
2期
11-14
,共4页
CMC添加量%板栗红枣饮料%稳定性
CMC添加量%闆慄紅棘飲料%穩定性
CMC첨가량%판률홍조음료%은정성
CMC addition%blending beverage with chestnut and jujube%stability
本文以板栗、红枣为原料，制作板栗红枣饮料，研究CMC添加量对板栗红枣饮料稳定性的影响。通过感官评定、离心测稳定性、静置观察稳定层3种方法，分析比较得出，当CMC添加量为0.10%时，板栗红枣复合饮料口感较好，粘稠度较佳，可较长时间存放，综合品质最好。
本文以闆慄、紅棘為原料，製作闆慄紅棘飲料，研究CMC添加量對闆慄紅棘飲料穩定性的影響。通過感官評定、離心測穩定性、靜置觀察穩定層3種方法，分析比較得齣，噹CMC添加量為0.10%時，闆慄紅棘複閤飲料口感較好，粘稠度較佳，可較長時間存放，綜閤品質最好。
본문이판률、홍조위원료，제작판률홍조음료，연구CMC첨가량대판률홍조음료은정성적영향。통과감관평정、리심측은정성、정치관찰은정층3충방법，분석비교득출，당CMC첨가량위0.10%시，판률홍조복합음료구감교호，점주도교가，가교장시간존방，종합품질최호。
The study investigated the effect of different concentrations of CMC addition on the stability of blending beverage made using chestnut and jujube as major ingredients. Three methods, including sensory tasting, observation of centrifugal sedimentation rates and stable layers, were used in present study. It was concluded that the blending beverage showed better taste, stickiness and overall quality as well as longer preservative time when the concentration of CMC addition was 0.1%.
