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《Food Research and Development》 2017-07
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Research on Formula and Stability of Okra Polysaccharides Beverage

ZHUO Rong-quan;WANG Chun-xia;HUANG Lin;LI Sheng-yuan;Guangdong Litchi Manor Wine Co.,Ltd.;Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin Industrial Microbiology Key Laboratory,College of Biotechnology,Tianjin University of Science and Technology;  
Taking okra as the main raw material,by adding an appropriate amount of cane sugar,citric acid,to develop a okra polysaccharides beverage were studied,and the influencing factors of okra polysaccharide beverage stability was determined by single factors and orthogonal tests. The best processing technology and the optimum formulation of products were okra and water ratio of 1 ∶ 9,that sugar 8 %,citric acid 0.15 %,compound stabilizer 0.2 %. okra polysaccharides beverage quality indicators was polysaccharide(with glucose meter)14mg/100 m L.
【CateGory Index】: TS275.4
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