Compound stabilizer for optimizing turbid type sea buckthorns juice beverage

Abstract

The invention aims to provide a compound stabilizer for optimizing a turbid type sea buckthorns juice beverage. In order to realize the purpose and according to the following technical scheme, the compound stabilizer is prepared from the following active ingredients in percentage by weight through the following steps: on the basis of 100ml of beverage, 0.01%-0.05% of sodium carboxymethyl cellulose, 0.05%-0.09% of carrageenan, 0.05%-0.09% of guar gum, and 0.01%-0.05% of locust bean gum, and evenly stirring, to obtain the compound stabilizer, wherein the compound stabilizer is prepared when being in use.

Description

technical field [0001] The invention relates to a fruit juice stabilizer, in particular to a compound stabilizer for optimizing cloudy seabuckthorn juice beverage. Background technique [0002] With the development of the economy and the improvement of people's living standards, the beverage consumption of Chinese residents is also constantly increasing. People's consumption of fruit juice drinks has also developed from a simple thirst quenching demand to a leisure enjoyment for people, constantly pursuing taste, nutrition, health and fashion. [0003] In addition to being rich in protein, fat and carbohydrates, seabuckthorn juice drinks also contain a variety of vitamins and minerals necessary for the human body. Among them, the content of vitamins C, E, A, and K is almost the highest among all fruits and vegetables. [0004] At present, the beverages produced by some domestic enterprises are not evenly distributed when filling and storing the fruit pulp, and the essentia...

AI Technical Summary

Problems solved by technology

[0004] At present, the beverages produced by some domestic enterprises are not evenly distributed when filling and storing the fruit pulp, and the essential oils are separated in the container, which is not satisfactory in terms of appearance and taste.