沙棘浑浊果汁稳定性的研究
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摘要
为解决沙棘果汁分层问题,选用果胶、阿拉伯胶、黄原胶、魔芋胶作为稳定剂,通过测定离心沉淀率与粒径大小,分析稳定剂对沙棘果汁稳定性的影响。根据单因素试验选择3种稳定效果好的黄原胶、果胶及阿拉伯胶进行响应面试验,并利用激光粒度分布仪分析添加稳定剂前后沙棘果汁的粒径分布的差异。结果表明,在果胶添加量0.14%、黄原胶添加量0.14%、阿拉伯胶添加量0.24%时,浑浊型沙棘果汁的离心沉淀率为0.45%;通过激光粒度分布仪分析显示,空白组90%粒径分布在8.95μm以下,而添加最优复配组合稳定剂的沙棘果汁粒径90%分布在4.92μm以下,表明添加优化后复配稳定剂的沙棘果汁稳定性好。
In order to solve the flocculation problem of sea buckthorn juice, using pectin, gum arabic, xanthan gum and konjac gum as stabilizer, by measuring centrifugal sedimentation rate and the particle size, the effect of stabilizers on the stability of sea buckthorn juice was analyzed. According to the single factor experiments, three kinds of stabilizer including xanthan gum, pectin and gum acacia were screened for the response surface experiments analysis, and the difference of particle size's distribution of sea buckthorn juice was analyzed by laser particle size analyzer before and after adding stabilizer. The results showed that under the condition of adding pectin 0.14%, xanthan gum 0.14% and gum arabic 0.24%, the centrifugal sedimentation rate of the juice was 0.45%. The results of laser particle size analyzer showed that 90% particle size's distribution of the blank group was below 8.95 μm, and 90% particle size's distribution of the optimal compound stabilizer was below 4.92 μm. It was shown that the sea buckthorn juice stability was good with compound stabilizer addition.
In order to solve the flocculation problem of sea buckthorn juice, using pectin, gum arabic, xanthan gum and konjac gum as stabilizer, by measuring centrifugal sedimentation rate and the particle size, the effect of stabilizers on the stability of sea buckthorn juice was analyzed. According to the single factor experiments, three kinds of stabilizer including xanthan gum, pectin and gum acacia were screened for the response surface experiments analysis, and the difference of particle size's distribution of sea buckthorn juice was analyzed by laser particle size analyzer before and after adding stabilizer. The results showed that under the condition of adding pectin 0.14%, xanthan gum 0.14% and gum arabic 0.24%, the centrifugal sedimentation rate of the juice was 0.45%. The results of laser particle size analyzer showed that 90% particle size's distribution of the blank group was below 8.95 μm, and 90% particle size's distribution of the optimal compound stabilizer was below 4.92 μm. It was shown that the sea buckthorn juice stability was good with compound stabilizer addition.
引文
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[2]何志勇,夏文水,项建琳.沙棘果汁乳化稳定性研究[J].食品科技,2004,30(10):63-65.
[3]刘莹.芒果—苹果复合混汁的研究[D].无锡:江南大学,2008.
[4]顾颖慧,张亮,刘云国,等.瓜尔豆胶对鲜榨西瓜汁稳定性的影响[J].农业与技术,2015,35(18):2-3,5.
[5]叶万军.野生蓝莓混浊型果汁稳定性的研究[D].北京:中国农业科学院,2013.
[6]解利利.蓝莓浊汁饮料加工技术的研究[D].无锡:江南大学,2011.
[7]马涛,李超莹.沙棘、红枣、胡萝卜、花生的复合饮料的研制[J].食品工业,2012,33(11):17-20.
[8]王敏,王倩,吴荣荣.苹果梨复合果汁饮料复配增稠剂的稳定性研究[J].中国酿造,2009,30(10):93-96.
[9]汪增乾,单杨,李高阳,等.脐橙酸木瓜复合汁制备工艺的优化及其稳定性研究[J].中国酿造,2016,35(7):184-188.
[10]刘苏苏.南果梨果汁饮料工艺技术及其稳定性研究[D].锦州:渤海大学,2016.
[11]郑永杰,李硕,郭成宇,等.番茄果汁饮料稳定性的研究[J].东北农业大学学报,2014,45(2):68-76.
[12]赵春艳.果胶在食品中的应用及其生产工艺分析[J].现代食品,2016,1(1):71-73.
[13]杨雷,仇丹,周逸奎,等.阿拉伯胶的结构特征和乳化性能研究进展[J].食品工业科技,2013,34(12):353-356,360.
[14]任英杰.黄原胶在食品中的应用[J].中国果菜,2012,31(4):45-47.
[15]刘思琪.全葡萄饮料生产工艺参数及配方的研究[D].齐齐哈尔:齐齐哈尔大学,2012.