响应面试验优化葡萄籽鹰嘴豆复合饮料稳定剂配方
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摘要
为了研究不同稳定剂对葡萄籽鹰嘴豆复合饮料稳定性的影响,并得到最佳的稳定剂复配方案,以葡萄籽鹰嘴豆复合饮料为原料,通过添加黄原胶、卡拉胶、果胶、羧甲基纤维素钠(CMC-Na)、海藻酸钠5种不同稳定剂进行单因素考察,以稳定系数、沉淀率为考察指标,筛选出稳定效果较好的3种稳定剂,利用响应面优化法进行复配稳定剂的优化。结果表明,葡萄籽鹰嘴豆复合饮料中稳定剂添加量为海藻酸钠0.04%、黄原胶0.04%、果胶为0.03%时,产品的稳定性最优,稳定系数为98.877%,平均沉淀率为1.064%,试验得出的复配稳定剂能够提高产品的稳定性。
The effect of different stabilizers on the stability of compound beverage to select the best compound stabilizer. The beverage was made by grape seed and chick pea. Five different stabilizer including xanthan gum,carrageenan,pectin,sodium carboxymethyl cellulose( CMC-Na),sodium alginate were chosen to perform the single factor test. The stability coefficient,sedimentation rate were the indexes,three better stabilizers were selected and compound stabilizer was optimized by response surface method. The results showed that the best formula was sodium alginate 0. 04%,xanthan gum 0. 04%,pectin 0. 04%. The stability coefficient was 98. 877%,the average precipitation rate was 1. 064%. The conclusion is that the compound stabilizers can improve the stability of the beverage.
The effect of different stabilizers on the stability of compound beverage to select the best compound stabilizer. The beverage was made by grape seed and chick pea. Five different stabilizer including xanthan gum,carrageenan,pectin,sodium carboxymethyl cellulose( CMC-Na),sodium alginate were chosen to perform the single factor test. The stability coefficient,sedimentation rate were the indexes,three better stabilizers were selected and compound stabilizer was optimized by response surface method. The results showed that the best formula was sodium alginate 0. 04%,xanthan gum 0. 04%,pectin 0. 04%. The stability coefficient was 98. 877%,the average precipitation rate was 1. 064%. The conclusion is that the compound stabilizers can improve the stability of the beverage.
引文
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[19]王琳,赵强忠,赵谋明.黄原胶魔芋胶复配胶对花生乳稳定性影响的研究[J].食品与发酵工业,2009,35(5):181-184.
[20]周盛华,黄龙.张洪斌.黄原胶结构、性能及其应用的研究[J].食品科技,2008,391(7):156-160.
[21]梁国珍,陈文谱.卡拉胶特性及其在乳制品加工中的应用[J].怀化学院学报,2008,27(2):53-55.
[22]范素琴,于功明,王成忠,等.海藻酸钠对植物蛋白饮料稳定性影响研究[J].粮食与油脂,2009(2):46-48.
[2]李银平,薛雪萍,袁春龙,等.葡萄籽成分与营养评价[J].食品与发酵工业,2006,32(12):108-113.
[3]陈铭中,吴晖,钟旭美.青梅、大蒜保健饮料研制与评价[J].食品与发酵工业,2016,42(5):172-174.
[4]王晓烨.植物蛋白饮料稳定性及稳定性预测模型的研究[D].天津:天津科技大学,2009.
[5]MISHRA S,MANN B,JOSHI V K.Functional improvement of whey protein concentrate on interaction with pectin.Food Hydrocolloids,2001,15(1):9-15.
[6]饶国华,陈锦屏,赵谋明.酸性红枣松仁复合蛋白饮料稳定性研究——p H、电解质和均质条件对稳定性的影响[J].食品与发酵工业,2004,40(9):54-58.
[8]PINENT M,BLAY M,BLAD M C,et al.Grape seed-derived procy-anidins have an antihyperglycemic effect in streptozotocin-induced di-abetic rats and insulinomimetic activity in insulin-sensitive cell lines[J].Endocrinology,2004,145(11):4 985-4 990.
[9]梁红敏,高德艳,张晶莹,等.葡萄籽多酚功能特性及应用开发现状[J].中外葡萄与葡萄酒,2014,(5):55-59.
[10]王伏超,任育萱,张磊.葡萄籽的成分开发利用与研究进展[J].中国食品添加剂,2015,(7):151-155.
[11]YAMAKOSHI J,SAITO M,KATAOKA S,et al.Safety evaluation of proanthocyanidin-rich extract from grape seeds[J].Food and Chemi-cal Toxicology,2002,5(40):599-607.
[12]KIJIMA I,PHUNG S,HUR G,et al.Grape seed extract is an aromataseinhibitor and a suppressor of aromatase expression[J].CancerResearch,2006,66(11):5 960-5 967.
[13]李凤英,崔蕊静,李春华,等.葡萄皮、葡萄籽多酚饮料的研制[J].食品与发酵业,2003,39(12):107-109.
[14]张涛,缪铭,江波.不同品种鹰嘴豆淀粉糊与凝胶特性研究[J].食品与发酵工业,2007,33(9):6-10.
[15]JOHNSON T L.Inhibition of cell proliferatio and MAPkinase and Akt pathways in oral squamous cell carcinomaby genistein and biochanin A[J].Evid Based Complement Alternat Med,2008,29(2):16.
[16]BOYE J I,AKSAY,S,ROUFIK,S,et al.Comparison of the functionalproperties of pea,chickpea and lentil protein concentrates processedusing ultra ltration and isoelectric precipitation techniques[J].FoodResearch International,2010,43(2):537-546.
[17]郭明月.植物蛋白饮料稳定性及其测定方法综述[J].饮料工业,2014(12):34-37.
[18]马梦君.绿茶饮料沉淀模型建立及机理探讨[D].重庆:西南大学,2015.
[19]王琳,赵强忠,赵谋明.黄原胶魔芋胶复配胶对花生乳稳定性影响的研究[J].食品与发酵工业,2009,35(5):181-184.
[20]周盛华,黄龙.张洪斌.黄原胶结构、性能及其应用的研究[J].食品科技,2008,391(7):156-160.
[21]梁国珍,陈文谱.卡拉胶特性及其在乳制品加工中的应用[J].怀化学院学报,2008,27(2):53-55.
[22]范素琴,于功明,王成忠,等.海藻酸钠对植物蛋白饮料稳定性影响研究[J].粮食与油脂,2009(2):46-48.