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发明公开
CN109123257A 一种提高果汁饮料稳定性的方法 无效 - 驳回

一种提高果汁饮料稳定性的方法
摘要：
本发明公开了一种提高果汁饮料稳定性的方法，在果汁液中加入纳米纤维素，置于剪切机中进行剪切，所述纳米纤维与果汁液的体积比为30％‑70％。所述纳米纤维素为采用杨木浆、桉木浆或蔗渣浆制备而成的纳米纤维素；所述剪切的转速为2000‑20000rpm，剪切时间为1‑20min。本发明的方法能够显著改善果汁饮料的稳定性，而且制作方法简单、成本低廉，在有颗粒悬浮的果汁饮料中将会有很好的应用前景，同时纳米纤维素作为一种功能性膳食纤维能够带来明显的经济效益与社会效益。
摘要（英）：

The invention discloses a method for improving the stability of juice. Nano-crystalline cellulose is added to juice liquid, the mixture is placed in a shearing machine to be cut, and the volume ratioof nanofibers to the juice liquid is 30% to 70%. The nano-crystalline cellulose is prepared from poplar pulp or eucalyptus pulp or bagasse pulp. The rotating speed of the shearing machine ranges from2000 rpm to 20000 rpm, and the cutting time ranges from 1 min to 20 min. According to the method, the stability of the juice can be remarkably improved, a making method is simple and low in cost, themethod has very good application prospects in the juice with suspending particles, and meanwhile the nano-crystalline cellulose can bring obvious economic benefits and social benefits as functional dietary fibers.

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