Study on the Stability of Blending Beverage with Chestnut and Jujube in Response to Different CMC Additions

LI Yao-yao; CHEN Huan-huan

doi:10.3969/j.issn.1008-1038.2015.02.004

Home>Articles>Study on the Stability of Blending Beverage with Chestnut and Jujube in Response to Different CMC Additions

DOI: 10.3969/j.issn.1008-1038.2015.02.004

Study on the Stability of Blending Beverage with Chestnut and Jujube in Response to Different CMC Additions

LI Yao-yao

CHEN Huan-huan

Abstract：The study investigated the effect of different concentrations of CMC addition on the stability of blending beverage made using chestnut and jujube as major ingredients. Three methods, including sensory tasting, observation of centrifugal sedimentation rates and stable layers, were used in present study. It was concluded that the blending beverage showed better taste, stickiness and overall quality as well as longer preservative time when the concentration of CMC addition was 0.1%.

Keywords：CMC additionblending beverage with chestnut and jujubestability

Publication Date：2015-01-01

Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)

Pages：4( 11-14 )

China Fruit aVegetable

ISSN：1008-1038

Year, Vol.(Issue)：2015,(2)