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复配胶体对彩虹芭乐果汁饮料稳定性的影响

林小晖1,张朝坤2,郑贤惠1,陈惠娜1,吴姗姗3

(1 福建康之味食品工业有限公司,福建漳州363002;2 福建省漳州市农业科学研究所,福建漳州363005;3 华南农业大学,广东广州510642)

摘要:以彩虹芭乐果汁饮料为研究对象,采用分层程度和感官评价为考察指标,探讨了添加CMC-Na、黄原胶、果胶、结冷胶4 种复配胶体对彩虹芭乐果汁饮料稳定性的影响,结果表明:随着复配胶体添加量的增加,芭乐果汁饮料的稳定性呈上升趋势,由分层程度实验结果可知,影响彩虹芭乐果汁稳定性的因素大小为结冷胶>黄原胶>CMC-Na>果胶;由产品感官评分实验结果可知,影响彩虹芭乐果汁稳定性的因素大小为CMC-Na>结冷胶>黄原胶>果胶,当黄原胶∶CMC-Na∶结冷胶∶果胶复配比为2∶3∶1∶1.5 时,芭乐果汁饮料稳定性最好,口感最佳。

关键词:彩虹芭乐;芭乐果汁饮料;稳定性;复配胶体

Effect of Compound Colloid on the Stability of Juice Beverage of Rainbow Guava

LIN Xiao-hui1,ZHANG Chao-kun2,ZHENG Xian-hui1,CHEN Hui-na1,WU Shan-shan3

(1 Fujian Kangzhiwei Foods Indoustry Co.,Ltd,Zhangzhou 363005,China;2 Zhangzhou Institute of AgricuItured Sciences,Zhangzhou 363005,China3 South China Agricultural University,Guangzhou 510642,China)

Abstract: This paper is based on the study of rainbow guava juice,with two survey indicators—the degree of stratified andthe sensory evaluation of the drinks. This paper discusses the influence on the stability of rainbow guava juice afteradding 4 kinds of colloid,which is the CMC-Na,xanthan gum,pectin and gellan gum. The test result has indicatedthat with the increase of compound colloid added,the stability of guava juice can be almost achieved. The test ofstratified degree shows that the factors influenced the stability could be recognized as: gellan gum > xanthangum>CMC-Na>pectin. According to the result of sensory evaluation,the factors influenced the stability could berecognized as: CMC-Na>gellan gum>xanthan gum>pectin. When the proportion of compound colloid is xanthan gum∶CMC-Na∶ gellan gum∶pectin the compound ratio of pectin is 2∶3∶1∶1.5,the guava juice can present the beststability as well as the taste.

Key words: rainbow guavc;bar juice;stability;degree of stratified

(2018年第21卷第6期)

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