摘要
本文研究了1%β-胡萝卜素乳液在橙汁饮料中的稳定性,其结果显示,在90天的贮藏期间,β-胡萝卜素乳液稳定性良好,剧烈搅拌、摇晃、冷冻都将不同程度地影响其稳定性.粒度分布的研究结果表明,91%的粒径分布在0.15～0.6μm之间.对微生物稳定性的研究表明,大肠杆菌不能在1%β-胡萝卜素乳液中存活,而霉菌和酵母菌能存活一段时间.与1%水分散性干粉相比,乳液具有更好的稳定性.
Stability of 1% β-carotene emulsion used in 10% orange juice was investigated and the effect of violently stirring , trembling and frozen were examined. The results showed that the 1% β-carotene was stable during 90 days storage at room temperature and frozen, violently stirring may seriously affect the stability of the β-carotene emulsion. Particle size and size range were investigated. The most particle size range was 0.15-0.6μm. Microbiological studies showed that coliform bacteria cannot grow in 1% β-carotene emulsion. But mold and yeast can survive a period. Comparing to the 1% β-carotene CWS powder, 1% β-carotene emulsion showed more stable in the use of fruit drink.
出处
《中国食品添加剂》
CAS
2005年第5期87-90,94,共5页
China Food Additives
