混浊型姜汁饮料的稳定性研究  

Study on Stability of Cloudy Ginger Beverage

作　　者：丁培峰[1] 吴文荣[1] 史忠林[1] 

机构地区：[1]河北北方学院农林科技学院,河北张家口075000

出　　处：《河北北方学院学报（自然科学版）》2010年第5期52-55,共4页Journal of Hebei North University:Natural Science Edition

摘　　要：以鲜姜为主要原料,加入柠檬酸钠、甜蜜素、姜黄素等辅料,研制出一种营养美味,且具有保健功能的混浊型姜汁饮料.混浊型姜汁饮料易产生沉淀,造成沉淀的主要物质是淀粉和姜黄素.在确定混浊型姜汁饮料配方的基础上,通过添加稳定剂提高姜汁饮料的稳定性.试验结果表明,稳定剂的最佳配比为:果胶0.04%,黄原胶0.1%,CMC-Na0.08%.With Ginger as the main raw material, together with sodium citrate, sodium cyclamate, curcumin and other accessories, a nutritious, delicious and healthy functional ginger drink was developed. It was starch and cureumin that made ginger drink easy to precipitate. The ginger drink formula was determined, and stabilizers were added to improve stability of ginger drink. The results showed that the optimum stabilizer ratio is 0. 04% pectin, xanthan gum 0. 1%, CMC-Na 0. 08 0/40.

关 键 词：混浊型姜汁饮料 稳定性 黄原胶 果胶 CMC—Na 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]