混浊型串叶松香草饮料稳定性研究  

Study on Stability of Turbid Beverage of Silphium Perfoliatum L.

作　　者：谭兴和[1] 甘霖[2] 秦丹[1] 李罗明[1] 张继红 郭时印[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]湖南农业大学园艺园林学院,长沙410128 [3]湖南省食品质量监督检测所,长沙410011

出　　处：《保鲜与加工》2005年第2期25-27,共3页Storage and Process

基　　金：湖南省科技厅农业科技计划资助课题(01NKY2034)

摘　　要：采用不同的澄清方法、增稠剂、杀菌温度及杀菌时间等因素及水平对混浊型串叶松香草饮料的稳定性进行调研,并将经过处理的饮料贮藏6个月后,观察比较不同处理的稳定效果。研究结果表明,用0.02%果胶酶作为澄清剂能达到使原汁澄清的效果,并保存串叶松香草汁液中的营养、风味物质。同时采用0.05%CMCNa和0.05%海藻酸钠作为增稠剂,产品稠度适中,无颗粒状物质附着在瓶子内壁。用90℃杀菌5min,饮料无煮熟味且能达到6个月保质期。The different factors and levels such as the ways of clarifying,thickening and sterilizing to study the stability of the turbid beverage of the Silphium perfoliatum L.were used. After the product being stored 6 months, it shows that , among the treatments of clarifying, 0.02% pectinase is the best one; This treatment can not only gain best effect of clarifying, but also reserve the nutritional and flavor materials to the great extent.Take 0.05% CMCNa and 0.05% sodium alginate as the thickening agent,the taste of the beverage is moderate and the flavor is coordinate, there is no layers and sediments in the beverage.There is no particulate matter on the wall of the bottle.The best way of the sterilizing is 90 ℃ for 5 minutes, there is no cooking taste in the beverage,and the quality guarantee period of the beverage is longer than 6 months.

关 键 词：串叶松香草 稳定性 混浊饮料 澄清剂 增稠剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]