Effect of Hydrocolloids on the Cloud Stability of Apple-Roxburgh Rose Cloudy Juice
The studies was carried out in comparison with three hydrocolloids, namely sodium carboxymethym ethylcellulose (CMC), guar gum, and carrageenan. The quality parameters of naturally apple-roxburgh rose cloudy juice such as cloud stability, viscosity, Zeta potential and phenolic content, had been investaged. The cloud stability of apple-roxburgh rose cloudy juice would be significant (P < 0.05) improved by adding 0.06％ (w/v ) CMC to juice. The cloud stability of juice containing CMC was improved by increased viscosity of juice and increased Zeta potential of particles in juice, and for juice containing guar gum, it was improved by increasing viscosity of juice. The addition of CMC could not only increase the cloud stability of juice, but also increase the remained phenolics during storage. The cloud stability of particles in cloudy juice was affected by the size of particles, the viscosity of juice and the electrostatic repulsion between the particles.
apple-roxburgh rose cloudy juice turbidity cloud stabilization Zeta potential hydrocolloid
Zhao Guang-yuan Diao Hua-juan
School of Food and Biological Engineering, Zhengzhou University of Light Industry
国际会议
The 2nd Conference on Key Technology of Horticulture(第二届园艺关键技术学术会议 CKTH 2010)
北京
英文
215-217
2010-07-17（万方平台首次上网日期，不代表论文的发表时间）