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Screening Mixing Proportion of Stabilizbers in Fruit Juice Milk Beverages(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年06期
Page:
1081-1084
Research Field:
Publishing date:

Info

Title:
Screening Mixing Proportion of Stabilizbers in Fruit Juice Milk Beverages
Author(s):
GU Ran; CHANG Zhong-yi; GAO Hong-liang
Life School of East China Normal University，Shanghai 200062，China
Keywords:
Fruit juice milk; Pectin; Soluble soybean polysaccharide; Microcrystalline cellulose（MCC）
PACS:
TS209
DOI:
10.11861/j.issn.1000-9841.2008.06.1081
Abstract:
In order to make the fruit juice milk beverages have the longer date of maximum durability，the stabilizers need to to be added.The stability of Microcrystalline Cellulose prepared from soybean residual，cooperating with other usual stabilizers，was studied in fruit juice milk beverages.The property is investigated by rate of deposition and absorbency in juice milk and the optimum additive of stabilizer added by 0.75% is 50% of MCC，20% of pectin and 30% of soluble soybean polysaccharide.The fruit juice milk beverages have the better stability.

References:

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Last Update: 2014-10-06