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brightjoe至尊木虫 (职业作家)
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帮忙翻译一段话，谢谢
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| 作为果汁乳饮料的增稠剂、悬浮剂，中肯高酰结冷胶和LT100结冷胶的最佳用量都是0.02%，卡拉胶的最佳用量是0.02%，CMC的最佳用量是0.3%。结冷胶的用量比CMC少的多，与卡拉胶的用量相同。由于卡拉胶溶液在稳定性上较差，而且液体颗粒较大，口感不佳，结冷胶作为果汁乳饮料的单一添加剂，比卡拉胶，CMC性能更优越。但是结冷胶作为单一的添加剂，存在粘度过低、沉淀量过高的缺点，复配胶能增加乳饮料的风味和口感，并增加果汁乳饮料的粘度，提高乳饮料的稳定性。通过正交实验，中肯高酰结冷胶复配的最佳组合为0.02%的高酰结冷胶，0.015%的卡拉胶及0.3%的CMC，成品的沉淀量最低为1.24%，LT100结冷胶复配的最佳组合为0.025%的LT100结冷胶，0.02%的卡拉胶及0.25%的CMC，沉淀量为1.38%。粘度过高过低都会影响口感，各组复配胶的粘度都适中,口感较好。单一稳定剂和复配胶作为稳定剂对pH都没多大影响,pH在4.0～5.0能保持苹果汁的最佳风味。综上所述,最佳的果汁乳饮料配方为0.02%的高酰结冷胶，0.015%的卡拉胶及0.3%的CMC，样品的沉淀量最低,稳定性最好。 |
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brightjoe(金币+35, 翻译EPI+1):谢谢 2010-09-07 18:01:32
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中午没能休息，供参考，希望对你有帮助。 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楼2010-09-07 15:00:27
brightjoe(金币+35):谢谢 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楼2010-09-07 17:50:21
