Principle of and Research Progress in Drinks with Suspended Fruit Grains
FANG Xiu-gui;CAO Xue-dan;ZHAO Kai;Zhejiang Citrus Research Institute;
Shelf suspension in drinks with fruit grains can't be rationally explained by "Stokes Law". As the theoretical base for suspending agent selection,the theory that "only gel causes shelf suspension"shows a clear direction for the research on and development of drinks with suspended fruit grains. An introduction was made on the properties and use/research status of 6 kinds of gums used as suspending agents: agar,carrageenan,sodium alginate,xanthan gum-mannan, low ester pectin and gellan gum. At the same time,the technological essentials affecting the quality of drinks with suspended fruit grains were described:"hot gum dissolution,cold mixing,post-acidification and UHT sterilization"is the optimum technology to prevent the acidic and thermal decompositions of suspending agents;and static gelating to prevent drainage and increasing gel strength to prevent settlement during transportation are 2 technological essentials. The technological principle of drinks with suspended fruit grains was summarized,and the development prospects of the drinks forecasted.
【CateGory Index】： TS275.5