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Study on the Suspension of Granular Peach Juice Drinks

Shi Zhong-lin

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Abstract

With peach as the main material for beverages,by single factor experiments,the best processing program of grams,grams of xanthan gum,and sodium carboxymethyl were studied,through orthogonal test,the quantity and formula ratio of grams,grams of xanthan gum,and sodium carboxymethyl were studied too.The results showed that the optimal ratio of complex pectin∶xanthan gum∶sodium carboxymethyl cellulose were 2∶4∶7,the optimal amount of added pectin per 100 grams of beverage 0.075 grams,0.150 grams of xanthan gum,sodium carboxymethyl cellulose 0.2625 grams.

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What this paper is about

With peach as the main material for beverages,by single factor experiments,the best processing program of grams,grams of xanthan gum,and sodium carboxymethyl were studied,through orthogonal test,the quantity and formula ratio of grams,grams of xanthan gum,and sodium carboxymethyl were studied too.The results showed that the optimal ratio of complex pectin∶xanthan gum∶sodium carboxymethyl cellulose were 2∶4∶7,the optimal amount of added pectin per 100 grams of beverage 0.075 grams,0.150 grams of xanthan gum,sodium carboxymethyl cellulose 0.2625 grams.

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Available abstract

With peach as the main material for beverages,by single factor experiments,the best processing program of grams,grams of xanthan gum,and sodium carboxymethyl were studied,through orthogonal test,the quantity and formula ratio of grams,grams of xanthan gum,and sodium carboxymethyl were studied too.The results showed that the optimal ratio of complex pectin∶xanthan gum∶sodium carboxymethyl cellulose were 2∶4∶7,the optimal amount of added pectin per 100 grams of beverage 0.075 grams,0.150 grams of xanthan gum,sodium carboxymethyl cellulose 0.2625 grams.

Key concepts: Xanthan gum, Carboxymethyl cellulose, Pectin, Chemistry, Food science, Sodium alginate, Sodium, Materials science

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