枇杷乳酸发酵果汁饮料浊度模型的构建

Establishment of Turbidity Model for Lactic Acid Fermentation Loquat Juice

DOI：10.3969/j.issn.1673-1689.2012.08.011

中文关键词: 枇杷果汁 乳酸发酵 稳定剂 浊度

英文关键词: loquat juice lactic acid fermentation stabilizer turbidity

基金项目:福建省科技计划项目(2009R10033-3);福建省财政专项(STIF-Y05)

摘要点击次数: 199

全文下载次数: 561

中文摘要:

为研制高品质枇杷乳酸发酵果汁饮料及其规模化生产提供理论依据。采用离心法制备不同浊度的枇杷乳酸发酵原汁,以饮料的表观粘度和稳定系数为指标,建立了发酵原汁浊度与复合稳定剂最小使用量之间关系的数学模型。果汁饮料适宜最小使用量(y)与发酵原汁浊度(x)的关系符合二次曲线方程:y=1.192x2-1.859x+1.108﹙R2=0.999 6,P

英文摘要:

To provide theoretical basis for development and scale production of the lactic acid fermentation loquat beverage.The different turbidity lactic acid fermentation loquat juice was prepared by centrifugation in different conditions.The apparent viscosity and stability factor of beverage were taken as the index,the mathematical equation was established between the fermented juice turbidity and the minimum addition of a composite stabilizer.The quadratic curve equation "y=1.192x2-1.859x+1.108(R2=0.999 6,P

查看全文 查看/发表评论 下载PDF阅读器