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《Packaging and Food Machinery》 2017-04
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Processing Technology and Stability of Water Chestnut and Pear Compound Beverage

ZHU Chun;FU Rui-ping;BI Yan-hong;LI Ning-yang;ZHANG Wen-jing;ZUO Chang-zhou;School of Life Science and Food Engineering,Huaiyin Institute of Technology;College of Food Science and Engineering, Shandong Agricultural University;  
The processing technology of a compound juice with water chestnut and pear was investigated. The experiments indicated that the optimum processing conditions were 3:1 ratio of water chestnut to pear, 60% of the mixture of water chestnut and pear juices, 1.0% of sugar, 0.08% of citric acid. The addition of xanthan gum 0.15%, sodium alginate 0.02%, and carrageenan 0.02%, under 4 min homogenization, could optimize the stability of the mixture beverage, which was proved by the sedimentation rate.
【Fund】: 江苏省大学生科技创新训练计划项目(201611049060X);; 江苏省2016年青蓝工程项目
【CateGory Index】: TS255.44
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