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brightjoe至尊木蟲 (職業(yè)作家)
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[交流]
幫忙翻譯一段話，謝謝
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| 作為果汁乳飲料的增稠劑、懸浮劑，中肯高酰結(jié)冷膠和LT100結(jié)冷膠的最佳用量都是0.02%，卡拉膠的最佳用量是0.02%，CMC的最佳用量是0.3%。結(jié)冷膠的用量比CMC少的多，與卡拉膠的用量相同。由于卡拉膠溶液在穩(wěn)定性上較差，而且液體顆粒較大，口感不佳，結(jié)冷膠作為果汁乳飲料的單一添加劑，比卡拉膠，CMC性能更優(yōu)越。但是結(jié)冷膠作為單一的添加劑，存在粘度過(guò)低、沉淀量過(guò)高的缺點(diǎn)，復(fù)配膠能增加乳飲料的風(fēng)味和口感，并增加果汁乳飲料的粘度，提高乳飲料的穩(wěn)定性。通過(guò)正交實(shí)驗(yàn)，中肯高酰結(jié)冷膠復(fù)配的最佳組合為0.02%的高酰結(jié)冷膠，0.015%的卡拉膠及0.3%的CMC，成品的沉淀量最低為1.24%，LT100結(jié)冷膠復(fù)配的最佳組合為0.025%的LT100結(jié)冷膠，0.02%的卡拉膠及0.25%的CMC，沉淀量為1.38%。粘度過(guò)高過(guò)低都會(huì)影響口感，各組復(fù)配膠的粘度都適中,口感較好。單一穩(wěn)定劑和復(fù)配膠作為穩(wěn)定劑對(duì)pH都沒(méi)多大影響,pH在4.0～5.0能保持蘋果汁的最佳風(fēng)味。綜上所述,最佳的果汁乳飲料配方為0.02%的高酰結(jié)冷膠，0.015%的卡拉膠及0.3%的CMC，樣品的沉淀量最低,穩(wěn)定性最好。 |
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brightjoe(金幣+35):謝謝 2010-09-07 18:01:41
| As a thickener and deflocculant of fruit juice beverage, ZhongKen high-acyl-gellan gum is best to take up 0.02%, so it is with carrageenin,while CMC is best to be 0.3%.The usage of gellan gum is much less than CMC, the same with carrageenin.Carrageenin solution owns a bad stability, bigger liquid particles and tastes bad.Because of this, gellan gum acts as the only additive for fruit juice beverage,showing more superiorities than carrageenin and CMC.However as a only additve, gellan gum also has some defects like overlow viscosity and overhigh precipitation capacity. The mixed gum can improve the flavor of fruit juice beverage, increase its viscosity and stability. Though orthogonal test, the best combinations with gellan gum are made out.For ZhongKen high-acyl-gellan gum mixture,the best combination is 0.02% high-acyl-gellan gum,0.015% carrageenin and 0.3% CMC, which makes the product with a 1.24% precipitation capacity at most.For LT100 gellan gum, the best composition is 0.025% LT100 gellan gum，0.02% carrageenin and 0.25% CMC with a product of 1.38% precipitation capacity at most. With a higher or lower viscosity will affect its flavor. Each mixed gum has a proper viscosity and taste good.There is no big deal to use sigle stabilizer or mixed gum as a stabilizer. PH value between 4.0 to 5.0 can keep the best flavor for apple juice. In conclusion, the best fruit juice beverage ingredient is 0.02% high-acyl-gellan gum, 0.015% carrageenin and 0.3% CMC, which results in lowest precipitation capacity and best stability for the sample. |
3樓2010-09-07 17:50:21
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木蟲 (著名寫手)
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brightjoe(金幣+35, 翻譯EPI+1):謝謝 2010-09-07 18:01:32
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中午沒(méi)能休息，供參考，希望對(duì)你有幫助。 As fruit juice milk drink thickener, suspending agent, non-partisan high acyl gellan gum and gellan gum LT100 optimum dosage is 0.02%, carrageenan the optimum dosage was 0.02%, CMC of the optimum dosage was 0.3 %. Gellan gum with little more than CMC, and the same amount of carrageenan. Since the stability of the solution in less carrageenan and liquid particles larger poor taste, gellan gum as a single fruit juice milk beverage additives, than carrageenan, CMC and better performance. However, gellan gum as a single additive, there are low viscosity, the shortcomings of excessive precipitation, mixed gum can increase the flavor and taste of milk drink, and to increase the viscosity of fruit juice milk drink, to improve the stability of milk drinks. By orthogonal experiments, high acid balanced mixture of gellan gum was 0.02% the best combination of high acyl gellan gum, 0.015% carrageenan and 0.3% of the CMC, the lowest amount of precipitation finished 1.24%, LT100 Results cold rubber compound the best combination of 0.025% of the LT100 gellan gum, carrageenan and 0.02% 0.25% CMC, precipitation amount of 1.38%. Viscosity too high too low will affect the taste, rubber compound of each group were moderate viscosity, taste good.Single-compound rubber stabilizer and a stabilizer no much impact on the pH, pH 4.0 to 5.0 to maintain the best flavor of apple juice. In summary, the best fruit juice drink formula milk and 0.02% high acyl gellan gum, 0.015% carrageenan and 0.3% of the CMC, the lowest amount of precipitation samples, the best stability. |
2樓2010-09-07 15:00:27
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