大麦苗饮料稳定性研究
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摘要
研究了稳定剂、均质工艺对大麦苗饮料稳定性的影响。以TSI为指标,通过正交试验确定复配稳定剂的最佳配方;研究了固定温度下均质次数和均质压力对大麦苗饮料稳定性指数、粒径、Zeta电位、黏度的影响。优化配方为:复配稳定剂为魔芋胶0.11%、黄原胶0.04%、CMC 0.20%、结冷胶0.06%、MCC 0.10%,在65℃、30MPa条件下均质1次,所得样品TSI为0.4、黏度为37.22cP,产品具有良好的稳定性。
The effects of stabilizer and homogenization technologies on the stability of barley seedling beverage were studied in this paper.The optimal formulation of compound stabilizers was determined by orthogonal test with TSI as the index.And the effects of homogenization times and pressure on stability index,particle size,Zeta potential and viscosity of barley grass beverage at fixed temperature were studied.The optimum formulation was as follows:konjac gum 0.11%,xanthan gum 0.04%,CMC 0.20%,gellan gum 0.06%,MCC 0.10%,homogenized once under 30 MPa at 65℃.Under this technological conditions,the TSI is 0.4,the viscosity is 37.22 cP,and the product has good stability.
The effects of stabilizer and homogenization technologies on the stability of barley seedling beverage were studied in this paper.The optimal formulation of compound stabilizers was determined by orthogonal test with TSI as the index.And the effects of homogenization times and pressure on stability index,particle size,Zeta potential and viscosity of barley grass beverage at fixed temperature were studied.The optimum formulation was as follows:konjac gum 0.11%,xanthan gum 0.04%,CMC 0.20%,gellan gum 0.06%,MCC 0.10%,homogenized once under 30 MPa at 65℃.Under this technological conditions,the TSI is 0.4,the viscosity is 37.22 cP,and the product has good stability.
引文
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[2]LAHOUAR L,EL-BOK S,ACHOUR L.Therapeutic potential of young green barley leaves in prevention and treatment of chronic diseases:an overview[J].The American Journal of Chinese Medicine,2015,43(7):1-19.
[3]熊爽,魏曼,石美芬.杀菌条件和大麦苗粉用量对其含乳饮料的影响[J].饮料工业,2017,20(6):22-26.
[4]ZENG Ya-wen,PU Xiao-ying,YANG Jia-zhen,et al.Preventive and therapeutic role of functional ingredients of barley grass for chronic diseases in human beings[J].Oxid Med Cell Longev,2018(3):1-15.
[5]张秋英,陈剑锋,庄宝华.口服麦苗粉对人体健康效应的观察[J].中国农学通报,2009,25(18):106-109.
[6]李鸳,李平,王志才.大麦苗粉的制粉工艺优化及护色工艺[J].农产品加工:学刊,2013(4):38-41.
[7]陈雪荣.大麦苗粉固体饮料以及其制备方法:中国,106879902A[P].2017-06-23.
[8]CAO Xiao-huang,ZHANG Min,QIAN He,et al.Physicochemical and nutraceutical properties of barley grass powder microencapsulated by spray drying[J].Drying Technology,2017,35(11):1 358-1 367.
[9]袁丁,佘协川.一种平卧菊三七复合制剂及制备方法及应用:中国,104366636A[P].2015-02-25.
[10]刘思琪,郭成宇.均质工艺参数对全葡萄饮料稳定性的影响[J].现代食品科技,2011,27(3):337-340.
[11]张佳艳,林欢,秦战军.西番莲果汁饮料的研制及其稳定性研究[J].食品研究与开发,2016,37(18):62-66.
[12]赵光远,段倩,常杨,等.亲水胶体及均质对枣浊汁饮料稳定性的影响[J].食品与机械,2013,29(2):18-21,31.
[13]谢小瑜,陈奇,覃俊达.发酵型红枣米乳饮料的稳定性研究[J].轻工科技,2018(10):37-39.
[14]CODINA-TORRELLA I,GUAMIS B,FERRAGUT V,et al.Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts'milk beverage[J].Innovative Food Science&Emerging Technologies,2017,40:42-51.
[15]倪洋,范柳萍,徐学碗.酶解对白果浊汁稳定性及色泽的影响[J].食品与机械,2018,34(5):183-187.
[16]朱亚婧,冯叙桥,汪丽萍,等.谷物饮品稳定性的研究进展[J].粮油食品科技,2013,21(6):18-21.
[17]谭新旺.纯板栗饮料的研发[D].青岛:青岛大学,2016:20-37.
[18]BERNAT N,CHFER M,RODRGUEZ-GARCA J,et al.Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks[J].LWT-Food Science and Technology,2015,62(1/2):488-496.