Abstract: The product stability could be improved when certain stabilizing agents were added to the pineapple juice. The compound stabilizing agents were better for stability and taste of the drink than single stabilizing agent. Using an isotropic pressure of 2.5Mpa in the process of production and cooling the drink quickly after heating treatment gave a good result for the stability of pineapple juice. A moderate amount of acid and sugar had no obvious effects on the stability of the drink.

Key words: pineapple juice, stabilizing agents, stability

摘要： 本研究结果表明,在菠萝汁饮料中添加稳定剂可改善产品稳定性。复合稳定剂对改善菠萝汁饮料稳定性及口感的效果优于单一稳定剂;同时,在其生产工艺中采用25Mpa均质压力及加热杀菌后采用急速冷却的方法,对改善菠萝汁饮料稳定性有良好效果。添加适量的酸、糖对菠萝汁饮料的稳定性无明显影响。

关键词: 菠萝汁饮料, 稳定剂, 稳定性