亲水胶体对胡柚饮料稳定性的影响  

Effects of hydrophilic colloids on stability of grapefruit juice

作　　者：王然[1] 姚晓玲[1] 袁奇[1] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068

出　　处：《饮料工业》2010年第9期9-11,共3页Beverage Industry

摘　　要：以胡柚饮料为研究对象,以离心沉淀率和混浊稳定性为考察指标,探讨了添加黄原胶、羧甲基纤维素(CMC)、瓜尔豆胶和果胶4种亲水胶体对胡柚饮料稳定性的影响。结果表明:随着亲水胶体添加量的增加,胡柚饮料的稳定性呈上升趋势,其适宜的添加量为0.15%～0.2%,亲水胶体的稳定性顺序为:果胶>CMC>瓜尔豆胶>黄原胶;黄原胶与果胶复配比为1∶2～3,添加量为0.15%～0.2%时,胡柚饮料稳定性最好,口感最佳。With grapefruit juice as the object and with centrifugal sedimentation rate and cloud stability as the reference indexes,the effects of the addition of 4 hydrophilic colloids（xanthan gum,CMC,guar gum and pectin） on the stability of the juice were discussed.The results showed that the stability of the juice was improved with the dosages of these colloids,that the optimum dosages ranged from 0.15% to 0.2%,and that the stabilizing ability sequence was： pectin CMC guar gum xanthan gum.When xanthan gum ： pectin was 1 ∶ 2-3 and the dosage was 0.15% ～ 0.2%,the juice was beat stabilized and the taste was most satisfactory.

关 键 词：胡柚 胡柚饮料 稳定性 亲水胶体 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]