结冷胶对紫马铃薯饮料特性的影响
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摘要
通过不同类型稳定剂对紫马铃薯饮料感官指标的影响研究,选择结冷胶作为紫马铃薯饮料的稳定剂,研究了高、低酰基结冷胶对贮藏期内紫马铃薯饮料流变特性、粒径分布、浊度、沉淀率、相分离等特性的影响,结果表明:添加低酰基结冷胶后的紫马铃薯饮料黏度η从0.016 mPa/s增加到1.227 mPa/s;添加高酰基结冷胶的紫马铃薯饮料流变特性更接近原汁,且对贮藏期内饮料的粒径影响不大,而低酰基结冷胶的添加增大了饮料的平均粒径;高酰基结冷胶的添加使紫马铃薯饮料上清液浊度由0.48上升到0.87,而添加低酰基结冷胶的上清液浊度则由0.46下降到0.26;高酰基结冷胶添加量为0.20‰时,饮料在37℃下贮藏15d后色差ΔE*为4.89,与对照组的ΔE*8.96差异显著(P<0.05)。当结冷胶添加量超过0.20‰后,饮料的浊度、沉淀率等指标趋于稳定。
By analyzing the sensory effects of purple potato beverage added with different types of stabilizers,gellan gum was selected as the stabilizer of the beverage.The characteristics of rheological parameters,particle size distribution,turbidity and phase separation of beverages were evaluated.The results showed that low acyl gellan gum increased the initial viscosity of purple potato beverage from 0.016 mPa/s to 1.227 mPa/s.The rheological characteristic and particle size distribution of the samples with high acyl gellan gum addition were very similar to control,while low acyl gellan gum increased the averaged particle size of the beverage.High acyl gellan gum also increased the beverage turbidity from0.48 to 0.87,while low acyl gellan decreased the turbidity from 0.46 to 0.26.The ΔE*of the beverage stored at 37 ℃for 15 days with and without 0.20‰(w/v) gellan gum addition were 4.89 and 8.96 respectly.The beverage properties inclined to stability as the concentration of gellan gum was above 0.2‰.
By analyzing the sensory effects of purple potato beverage added with different types of stabilizers,gellan gum was selected as the stabilizer of the beverage.The characteristics of rheological parameters,particle size distribution,turbidity and phase separation of beverages were evaluated.The results showed that low acyl gellan gum increased the initial viscosity of purple potato beverage from 0.016 mPa/s to 1.227 mPa/s.The rheological characteristic and particle size distribution of the samples with high acyl gellan gum addition were very similar to control,while low acyl gellan gum increased the averaged particle size of the beverage.High acyl gellan gum also increased the beverage turbidity from0.48 to 0.87,while low acyl gellan decreased the turbidity from 0.46 to 0.26.The ΔE*of the beverage stored at 37 ℃for 15 days with and without 0.20‰(w/v) gellan gum addition were 4.89 and 8.96 respectly.The beverage properties inclined to stability as the concentration of gellan gum was above 0.2‰.
引文
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[18]CHERYL C,THANANUNT R,WILLIAM M,et al Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition[J].Food Chemistry,2016,201(6):14-22.
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[3]何秀丽,谭兴和,熊兴耀,等.我国马铃薯休闲食品的发展现状及前景分析[J].现代食品科技,2005,21(3):169-171.
[4]冯元春,姚佳,刘婷婷,等.马铃薯蛋白乳饮料的研制[J].食品工业,2013,34(12):27-30.
[5]陈杰华,蒋益虹,王颖滢,等.酶法生产紫马铃薯饮料的研究[J].中国食品学报,2012,12(4):57-64.
[6]朱姝宾,李龙伟,陆启明,等.结冷胶在悬浮饮料体系中的应用研究[J].饮料工业,2011,11(9):11-13.
[7]刘爱国,孙宏侠,田文文,等.结冷胶在冰淇淋中的应用研究[J].食品研究与开发,2009,30(11):178-181.
[8]陆剑锋,邵明栓,林琳,等.结冷胶和超高压对鱼糜凝胶性质的影响[J].农业工程学报,2011,27(11):372-3779.
[9]刘振宇,胡林双,刘尚武,等.马铃薯饮料配方的优化研究[J].中国马铃薯,2012,27(2):106-111.
[10]KOKSOY A,KILIC M.Use of hydrocolloids in textural stabilization of a yoghurt drink[J].Food Hydrocolloid,2004,18(4):593-600.
[11]EMERTON V.Essential guide to food additives[M].England:Leatherhead International,2003:192-193.
[12]VANDRESEN S,QUADRI M.Temperature effect on the rheological behavior of carrot juices[J].Food Engineering,2009,92(3):269-274.
[13]LIANGC,HU X,NI Y,et al.Effect of hydrocolloids on pulp sediment,white sediment,turbidity and viscosity of reconstituted carrot juice[J].Food Hydrocolloid,2006,20(8):1190-1197.
[14]New textures with high acyl gellangum in gums and stabilizers for the food industry(P.A.Williams and G.O.pHillips,eds.):Cambridge[P].2002:297-305.
[15]INGALLINERA B,BARBAGALLO R N,SPAGNAG,et al.Effects of thermal treatments on pectinesterase activity determined in blood orange juice[J].Enzyme and Microbial Technology,2005,36(2/3):258-263.
[16]MARJAN S,AHMAD K,SEYED M A M.Effects of low and high gellan gums on engineering properties of carrot juice[J].Journal of Food Processing Engineering,2013,36(4):418-427.
[17]MARIA M,MURILLO M,ALBERTO T.Perparation of the sodiumsalt of high acyl gellan andcharacterization of its structure,thermal and rheological behaviors[J].Carbohydrate Polymers,2011,108(8):313-320.
[18]CHERYL C,THANANUNT R,WILLIAM M,et al Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition[J].Food Chemistry,2016,201(6):14-22.