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《Food Research and Development》 2016-12
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Study on Stability of Millet Beverage

ZHANG Gui-fang;CHEN Yu-hong;GUO Xi-juan;WANG You-guang;ZHANG Dong-jie;National Coarse Cereals Engineering Research Center;College of Food Science,Heilongjiang Bayi Agriculture University;  
With millet beverage centrifugal sedimentation rate as evaluation indexes,the test mainly examines the millet beverage when allocating of stabilizer was added into the effect on the stability of the beverage. Select five different stabilizers,including guar gum,gum Arabic,glycerol monostearate,gellan gum and sucrose ester,single factor experiments,respectively. By adding the stabilizer for millet beverage after the sensory evaluation and determined the centrifugal sedimentation rate,the sifting three stabilizer with better effect,guar gum,gellan gum and gum Arabic,then orthogonal experiments,in order to improve the stability of the millet beverage. The final results show that adding 0.35 % guar gum,gellan gum Arabic gum and 0.30 % 0.60 %,millet beverage the best stability. Room temperature placed two weeks without stratification.
【Fund】: 黑龙江省农垦总局技术开发项目(HNK13KF-05);; 大庆市指导性科技计划项目(szdfy-2015-51);; 黑龙江八一农垦大学校内培育课题(XZR2014-18)
【CateGory Index】: TS275.4
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