Effects of Different Stabilizers on the Stability of Cloudy Juice of Yacon
Using single factor and orthogonal test methods, we studied the stabilizing effects of different stabilizers and their compound stabilizer on the cloudy juice of yacon. The results showed that, the stabilizing effects of the single stabilizer from high to low were sodium alginate, pectin and gelatin, the stabilizing effect of the compound of the three kind of stabilizers was better than that of single stabilizer, the stabilizing effect of compound stabilizer 0.05%sodium alginate+0.05%pectin+0.04%gelatin was the best, and the naturally layered rate was 0.70%when stored at 4℃for 40 d.
NETL
NSTL
万方数据
维普
