Effect of Hydrocolloids on the Cloud Stability of Apple-Roxburgh Rose Cloudy Juice

摘要

The studies was carried out in comparison with three hydrocolloids, namely sodium carboxymethym ethylcellulose (CMC), guar gum, and carrageenan. The quality parameters of naturally apple-roxburgh rose cloudy juice such as cloud stability, viscosity, Zeta potential and phenolic content, had been investaged. The cloud stability of apple-roxburgh rose cloudy juice would be significant (P < 0.05) improved by adding 0.06% (w/v ) CMC to juice. The cloud stability of juice containing CMC was improved by increased viscosity of juice and increased Zeta potential of particles in juice, and for juice containing guar gum, it was improved by increasing viscosity of juice. The addition of CMC could not only increase the cloud stability of juice, but also increase the remained phenolics during storage. The cloud stability of particles in cloudy juice was affected by the size of particles, the viscosity of juice and the electrostatic repulsion between the particles.