红枣带肉果汁的稳定性研究

Study on Stability of Juice of Red Chinese Date With Fruit

摘要: 对红枣带肉果汁的稳定性研究结果表明，配料中枣汁辅料汁以７３的比例较适宜。在稳定剂的使用中，０．１％的ＬＭ果胶配以０．２％的ＣａＣｌ_２，或使用０．２％的ＣＭＣ－Ｎａ，或以０．１％的ＣＭＣ－Ｎａ配以０．１％的琼脂，均起到了较好的稳定作用。同时结果表明，经过两次均质处理，可以改善饮料的悬浮稳定性。

Abstract: The research results for the stability of juice of red　Chinese date with fruit showed that the optimal proportion of red Chinese date mud　to subsidiary material mud was 7∶3. In the use of stablizer,the LM　pectin(0.1%) with CaCl_２(0.2%),or CMC-Na(0.2 %),or CMC-Na(0.1 %)and agar(0.1 %)had better effect on stabilization. The results also showed that the　suspensional stability of this fruit juice was improved by high　pressure homogenization two times.