果蔬饮料的稳定性研究  

Study on Stability of Vegetable and Fruit Beverage

作　　者：陈巧云[1] 熊华[2] 李亮[2] 李庭[2] 

机构地区：[1]江西省轻工业研究所,江西南昌330029 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2008年第10期63-66,共4页Food Science

摘　　要：果蔬饮料的稳定性是果蔬饮料制备过程中的关键问题,一般不经稳定性处理的果蔬产品容易出现分层沉淀等现象,影响其感官品质。本实验采用往果蔬饮料中添加胶体的方法来使其稳定。通过实验得到使南瓜汁稳定的胶体为黄原胶0.15%、阿拉伯胶0.10%,使胡萝卜汁稳定的胶体为0.1%的黄原胶和0.15%的阿拉伯胶,加入上述胶体的乳液在4、37℃及室温下时均表现出很好的稳定性。Zeta电位测定结果显示,乳液的电位的绝对值都在30mV以上,表明乳液悬浮稳定性与贮藏稳定性俱佳。The stability of vegetable and fruit beverage is the key in its preparation process. The stabilities of suspension and storage of pumpkin-banana juice and carrot-banana juice were investigated. The results showed that the stability of pumpkinbanana juice is good when 0.1% xanthan gum and 0.15% arabic gum are added, and the stability of carrot-banana juice is also good when xanthan gum amount is exchanged with arabic gum amount. The absolute Zeta electric potentials of emulsions of two mixed juices are larger than 30 mV, indicating good stability of the vegetable and fruit beverages.

关 键 词：果蔬饮料 稳定性 ZETA电位 胶体 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]