不同稳定剂对甜玉米果蔬粥粥体稳定性的影响  

Effects of Different Stabilizers on the Stability of Sweet Corn Fruit-vegetable Gruel

作　　者：王海棠[1] 刘恩玲[1] 李燕[1] 郑晓杰[1] 邹盈[1] 

机构地区：[1]温州科技职业学院(温州市农业科学研究院)农业与生物技术系,浙江温州325006

出　　处：《食品研究与开发》2011年第11期62-65,共4页Food Research and Development

摘　　要：研究黄原胶、瓜尔豆胶、阿拉伯胶、卡拉胶、CMC、β-环状糊精、亚麻籽胶、蔗糖酯等几种稳定剂对甜玉米果蔬粥杀菌后粥体稳定性的影响,通过实验筛选出最佳的稳定剂组合及其用量为当选取黄原胶、瓜尔多胶、CMC、蔗糖酯复合作为甜玉米果蔬粥的稳定剂时,贮藏期间的稳定效果最佳4,种稳定剂的用量分别为0.2%、0.1%、0.2%、0.1%。The effects of xanthan,guargum,arabic gum,k-carrageenan,CMC,β-cyclodetrin,flaxseed gum and sucrose esters on stability of sterilized gruel of sweet corn fruit-vegetable were studied in the paper,and the optimal combination and addition of stabilizers was obtained through experiment.The results showed that when the combination of xanthan,guargum,CMC and sucrose esters was used as stabilizer,the stability of gruel during storage was best,and the additions of four stabilizers were 0.2 %,0.1 %,0.2 %,0.1 % resectively.

关 键 词：甜玉米 果蔬粥 稳定性 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]