摘要
果蔬汁在保质期内会出现沉淀等不稳定现象,单体胶体在果蔬汁中的应用效果较局限,为寻找一种含结冷胶基的复配稳定剂,通过响应面分析得出,结冷胶基复配稳定剂最优组合为结冷胶0.1 g/kg、羧甲基纤维素钠1.0 g/kg、果胶1.8 g/kg,此时果蔬汁饮料稳定性系数TSI值最小,为0.145,果蔬汁饮料稳定较好。
The mixed fruit-vegetable beverage may appear stratification or sediments.The application effect of a single colloid in mixed fruit-vegetable beverage is limited.Search for a combined stabilize containing gellan gum.According to response surface analysis,the optimal combination of composite stabilizers is gellan gum 0.1 g/kg,CMC 1.0 g/kg,and pectin 1.8 g/kg,under which the minimum TSI value for mixed fruit-vegetable beverage is 0.145,and the stability of the mixed fruitvegetable beverage is relatively good.
作者
茅周祎
MAO Zhouyi(Shanghai Chao Want Technology Co.,Ltd.,Shanghai 201103)
出处
《食品工业》
CAS
2024年第4期22-25,共4页
The Food Industry
关键词
果蔬汁
稳定性
复配稳定剂
结冷胶
mixed fruit-vegetable beverage
stability
compound stabilizer
gellan gum
