Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Hunan Agricultural Sciences》 2011-19
Add to Favorite Get Latest Update

Application of Gellan Gum in Suspended Beverage System

ZHU Shu-bing,LI Long-wei,LU Qi-ming,YAN Suo (R&D Center of Caixin Sugar Co.,Ltd.,Henan 477150,PRC)  
The suspension solutions were made respectively by using gellan gum,calcium carbonate,sodium phosphate and citric acid as single factor,and the influences of different factors on suspended ability and stability of the suspension system were assessed.Meanwhile,in order to obt ain the best formula for preparation of suspended beverage system by using gellan gum,using gellan gum,calcium carbonate,sodium phosphate and citric acid as test factors to conduct evaluation and variance analysis for the senses of products through L9(34) orthogonal experiment.The results showed that the best formula was as follows: gellan gum 0.018%,calcium carbonate 0.04%,sodium phosphate 0.02% and citric acid 0.2%.
【CateGory Index】: TS275.5
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved