Science and Technology of Food Industry

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Study on deposit and stability of Chinese chestnut flowers beverage[J]. Science and Technology of Food Industry, 2013, (04): 270-272. DOI: 10.13386/j.issn1002-0306.2013.04.065
Citation: Study on deposit and stability of Chinese chestnut flowers beverage[J]. Science and Technology of Food Industry, 2013, (04): 270-272. DOI: 10.13386/j.issn1002-0306.2013.04.065
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Study on deposit and stability of Chinese chestnut flowers beverage

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  • The ingredients of deposit in Chinese chestnut flowers beverage and the stability of finished product were studid.Through single factor and compound tests, the effect of the types and dosages of stabilizer was analyzed and studied.The result showed that the pectin, tannic acid and tea polyphenols caused deposit, the compound stabilizer worked much better than a single additive in the stabilization of Chinese chestnut beverages.The compound stabilizer contained xanthan gum and CMC-Na, ration was 1:1, additive amount 0.1%.
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