%0 Journal Article
%T 海藻酸丙二醇酯在果肉型果汁饮料中的应用<br> Application of Propylene Glycol Alginate in Fruit Juice Beverage
%A 陈鑫炳
%A 杨照悦
%A 范素琴
%A 褚少兴
%A 刘艳
%A 徐泽斌
%J Hans Journal of Food and Nutrition Science
%P 122-130
%@ 2166-6121
%D 2023
%I Hans Publishing
%R 10.12677/HJFNS.2023.122016
%X 本文主要研究了PGA对果肉型果汁饮料品质的影响。通过单因素实验，对产品的稳定性进行评价，找出果肉型果汁饮料中PGA的最适添加量为0.03%~0.05%，然后通过正交实验得出复配功能配料的最佳添加量为PGA 0.03%、CMC-Na 0.15%、黄原胶0.07%、海藻酸钠0.10%。<br />
This paper mainly studied the effect of PGA on the quality of fruit pulp juice beverage. Through single factor experi-ment, the stability of the product was evaluated, and the optimum adding amount of PGA in the pulp juice beverage was found to be 0.03%~0.05%. Then the orthogonal experiment showed that the optimum adding amount of the compound functional ingredients was 0.03% PGA, 0.15% CMC-Na, 0.07% xanthan gum and 0.10% Citrus fiber.
%K 海藻酸丙二醇酯，果肉型果汁饮料，稳定性，海藻酸钠<br> Propylene Glycol Alginate
%K Pulp Juice Beverage
%K Stability
%K Sodium Alginate
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=65864