食品稳定剂在蔓越莓果汁中的应用研究
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摘要
为减少蔓越莓果汁在生产过程中出现的易分层现象,并提高其稳定性,采用单因素试验和正交试验研究了黄原胶、低酯果胶、羧甲基纤维素钠和海藻酸丙二醇酯4种稳定剂对果汁的稳定效果。结果表明,单独使用任何一种稳定剂均不能完全解决果汁的分层和絮凝沉淀等问题。稳定剂复合使用后效果较好,最佳复合稳定剂添加量为黄原胶0.15%,羧甲基纤维素钠0.10%,海藻酸丙二醇酯0.02%,所得的果汁悬浮稳定性较高,而且果汁黏度适中,酸甜可口,状态均一稳定。
In order to reduce the separation of solids in cranberry juice during the processing and enhance the stability of the juice,the single factor test and the orthogonal test were applied. Stabilizers such as xanthan gum,pectin,carboxymethyl cellulose(CMC)and propylene glycol alginate(PGA)were used in the fruit juice. The results showed that the use of any stabilizer alone can not completely solve the problem of separation,flocculation and sedimentation of juice,while compound stabilizers worked better. The optimum compound stabilizer was:0.15% xanthan gum,0.10% CMC,and 0.02% PGA. The final product was stable with a moderate viscosity and a sweet and sour taste.
In order to reduce the separation of solids in cranberry juice during the processing and enhance the stability of the juice,the single factor test and the orthogonal test were applied. Stabilizers such as xanthan gum,pectin,carboxymethyl cellulose(CMC)and propylene glycol alginate(PGA)were used in the fruit juice. The results showed that the use of any stabilizer alone can not completely solve the problem of separation,flocculation and sedimentation of juice,while compound stabilizers worked better. The optimum compound stabilizer was:0.15% xanthan gum,0.10% CMC,and 0.02% PGA. The final product was stable with a moderate viscosity and a sweet and sour taste.
引文
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[17]周俊良,谢国芳.火龙果果汁饮料复合稳定剂研究[J].江苏农业科学,2014,42(7):268-270.
[2]尹喜玲,段雪英,肖颖.浅谈蔓越莓的保健作用[J].营养保健,2003(10):51-52.
[3]陈玮琳,刘敦华.稳定剂对枸杞果汁稳定性的影响[J].食品研究与开发,2014,35(12):15-19.
[4]高海生,李春华,康维民,等.安梨银耳复合带肉果汁的生产工艺研究[J].农业工程学报,2003,19(2):183-185.
[5]阮美娟,汤凌志.果粒果汁饮料的稳定性研究[J].天津轻工业学院学报,2003,18(1):27-29.
[6]何强,金苏英,刘小杰.果汁悬浮饮料的技术难点及稳定性探讨[J].中国食品工业,2006(1):44-45.
[7]惠秋沙.食品稳定剂在饮料中的应用[J].饮料工业,2011,14(17):8-10.
[8]刘颖平,李娜,王睿.菠萝果汁产品配方的研发[J].农产品加工,2014(11):31-35.
[9]李剑华,潘育方,杨慧文.黄建浩.余甘子饮料稳定剂的优化[J].食品研究与开发,2010,31(10):52-55.
[10]尚朝杰,王维民,张晓迪,等.芒果带皮果汁饮料的工艺研究[J].食品工业科技,2015,36(1):263-267.
[11]韩冬屏,李国庆.沙棘果汁稳定剂选择初探[J].饮料工业,2011,14(1):18-20.
[12]何志勇,夏文水,项建琳.沙棘果汁乳化稳定剂研究[J].食品科技,2004(10):63-69.
[13]王秀梅,李群英,袁玉超,等.果汁饮料稳定剂在果浆饮料中的应用研究[J].中国食品添加剂,2011(3):211-214.
[14]卫国,和雅灵.不同稳定剂对樱桃番茄果汁稳定性的影响[J].农产品加工学刊,2010(2):48-51.
[15]王振平,窦云萍.枸杞复合果汁的稳定性和配方优选试验[J].食品科学,1994(6):24-27.
[16]李南薇,刘长海,陈晓薇.菠萝芒果复合果汁的研制[J].食品科技,2011,36(4):74-77.
[17]周俊良,谢国芳.火龙果果汁饮料复合稳定剂研究[J].江苏农业科学,2014,42(7):268-270.