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罗汉果奶茶稳定剂的复配研究

Yuting LU,Jiazhen LUO,Jie CHEN,Jiangyu LU,Shen ZHUO

Journal of Guangxi University of Science and Technology（2020）

Cited 1|Views10
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Abstract
以罗汉果奶茶为研究对象,在对4种稳定剂进行单因素实验确定添加范围的基础上,采用单纯形重心设计法优化进行了复配分析.实验结果显示:在稳定剂的添加量为羧甲基纤维素钠0.0460％、卡拉胶0.0365％、瓜尔胶0.0463％的复配条件下,罗汉果奶茶稳定效果最佳,得到罗汉果奶茶的实际离心沉淀为1.4100％.
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