参考资料--复合稳定剂提高番茄汁饮料稳定性的研究.docVIP

黑龙江东方学院 本 科 生 毕 业 论 文（设 计） 复合稳定剂提高番茄汁饮料稳定性的研究 学 部 食品与环境工程 专 业 食品科学与工程 姓 名 田丽爽 学 号 054131336 班 级 2005-B 指导教师 余善鸣 张明江 答辩日期 2009年5月23日 复合稳定剂提高番茄汁饮料稳定性的研究 摘 要 番茄汁饮料作为一种番茄制品不仅具有特有的色泽、风味、营养价值、医用功效，同时还是维生素A、维生素C的重要来源，番茄果实中钙、磷、铁等含量都超过一般水果Research about compound stabilizer to maintain the stability of tomato juice Abstract Tomato juice as a unique product not only has color, flavor, nutritional value, medicinal effect, at the same time, or vitamin A, an important source of vitamin C, tomato fruit in calcium, phosphorus and iron content of more than ordinary fruit. To promote good health. However, in the actual production of tomato juice processing easy storage in stratified turbid, water analysis with instability, such as color and luster dimmed, tomato juice on the stability of these studies with a view to obtaining uniform stability, bright color, good taste and nutrition health effects of strong drink tomato juice, tomato resources for the effective development and use of a certain line of thought. Indicated through the single factor experimental result. This article through experiment three kind of stabilizer compound uses, Through single factor experiment and orthogonal experiment, Increases the stabilizer to the tomato juice to enhance the tomato juice the stability to conduct the research, The Kara rubber recruitment is 0.05% when the stability is best; The carboxymethylcellulose sodium recruitment is 0.22% when the stability is best; The pectin recruitment is 0.09% when the stability is best. The orthogonal experimental result indicated: When the Kara rubber recruitment is 0.05%, The carboxymethylcellulose sodium recruitment is 0.20%, The pectin recruitment is 0.07% when the stability is best, This time the recruitment is the best allocated proportion recruitment. The Kara rubber, the carboxymethylcellulose sodium, the pectin to the tomato juice