红树莓调配型酸性乳饮料乳化稳定性研究  

Study on the stability and emulsibility of red raspberry milk-containing acidic beverage

作　　者：李罗飞[1] 徐晓明[1] 赵娜[1] 赵雪[1] 吕长鑫[1] 

机构地区：[1]渤海大学生物与食品科学学院,辽宁锦州121013

出　　处：《食品与机械》2011年第2期141-144,共4页Food and Machinery

摘　　要：研究红树莓酸性乳饮料稳定性、乳化性问题,采用单因素和正交试验,通过测定样品的沉淀率、透光率、乳化稳定性、黏度等指标来评价饮料的乳化稳定性。结果表明:样品最佳稳定剂为黄原胶(0.35%)、果胶(0.20%)、羧甲基纤维素钠(0.25%)。复合乳化剂配比为单甘脂∶蔗糖酯=7∶3,总添加量0.05%时能使体系达到最佳的乳化效果。The stability and emulsibility of red raspberry milk-containing acidic beverage were studied with single factor and orthogonal experiment to determined the rate of sedimentation,transmittance,viscosity,effect of stability and emulsibility to verify the stability results.The result showed the optimal stabilizers were： xanthan 0.35%,pectin 0.20%,sodium sarboxymethyl cellulose 0.25%.The ratio of compound emulsifier is glyceryli monostearici：sucrose ester =7∶3,and the total dosage is 0.05% can achieve the best emulsification effect.

关 键 词：红树莓 乳化稳定性 正交试验 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]