摘要
本文提出两种悬浮剂,其中果胶在悬浮果粒饮料中还鲜为人知,琼脂目前生产普遍应用,但工艺上困难和问题不少,本文分析它们的特性和使用技术,较好地解决苹果粒饮料的悬浮难题。
Two suspending agents were proposed in this paper. Of them, the application of pectin in suspending fruit nectar is seldom known; although the agar are widely used in production, there are still many difficult questions in technique. The author analyzed their characterisic and allication technology, solved the suspending problem of fruit nectar.
出处
《食品工业科技》
CAS
CSCD
北大核心
1992年第6期30-33,共4页
Science and Technology of Food Industry
