The results showed that addition of 0.003% cysteine could improve the color stability noticeably while 0.05% XG and 0.1% CMC could improve the suspension stability of the juice.
The results showed that addition of 0.003% cysteine could improve the color stability noticeably while 0.05% XG and 0.1% CMC could improve the suspension stability of the juice.
结果表明，在打浆时向草莓中加入0.003%半胱氨酸，可以增强花色苷的稳定性；在草莓汁中添加0.05%黄原胶和0.1%CMC的复配胶，可以有效提高草莓汁的悬浮稳定性。