不同稳定剂对樱桃番茄果汁稳定性的影响  

Research on the Different Stabilizers for the Cherry Tomato Juice Stability

作　　者：遆卫国[1] 和雅灵[1] 

机构地区：[1]山西师范大学,山西临汾041000

出　　处：《农产品加工（下）》2010年第2期48-51,共4页Farm Products Processing

摘　　要：为了减少樱桃番茄果汁在加工贮藏过程中的分层现象,提高其稳定性,改善其品质,达到使樱桃番茄果汁长期稳定的目的,采用单因素试验和正交试验研究了琼脂、海藻酸钠、卡拉胶、食用明胶、羧甲基纤维素钠(CMC-Na)、黄原胶等6种常见的稳定剂对樱桃番茄果汁的稳定效果。结果表明,单一稳定剂对樱桃番茄果汁的稳定效果依次是:黄原胶>琼脂>CMC-Na>海藻酸钠>卡拉胶>食用明胶;正交试验结果表明,0.03%的黄原胶,0.03%的琼脂,0.1%的CMC-Na组成的复合稳定剂对樱桃番茄果汁的稳定性最好。使用该复合稳定剂生产的樱桃番茄果汁,黏度适当、果肉颗粒分散均匀、口感协调,具有较高的稳定性。In this paper, in order to reduce delamination phenomena of cherry tomato juice in the storage processing . The stability was enhanced and the quality was improved, so as to the long-term stability of cherry tomato juice was achieved. The single factor test and orthogonal test were adopted, and stability effects were studied by some stabilizer such as sodium alginate, carra geenan, edible gelatin, CMC （CMC-Na） , xanthan gum on cherry. The results showed that a kind of single stabilizer on the stability of cherry tomato juice were： xanthan gum〉agar〉CMC-Na〉sodium alginate〉carrageenan〉edihle gelatin. The orthogonal test results showed that the optimum conditions as follows; the xanthan gum 0.03%, the agar 0.03%, composite stabilizer of CMC-Na 0.1%. The product was dispersed, taste coordination, with high stability.

关 键 词：樱桃番茄 稳定剂 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]