新疆小白杏果汁饮料的稳定性研究  

Studies on the Stability of Apricot Nectar Beverage

作　　者：孟岳成[1] 鲍若晗[1] 陈杰[1] 叶安丹[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国食品学报》2012年第4期153-159,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以新疆浓缩小白杏浆还原加工成50%果肉型杏汁饮料,采用单因素和三元二次回归正交旋转组合实验,以离心沉淀率、上清液吸光度、感官稳定性和黏度为指标,评价不同稳定剂对杏汁的稳定效果。通过因子分析提取3个主成分指标,构建综合评价模型,筛选出最佳复配稳定剂组合为:果胶0.35‰、结冷胶0.18‰、黄原胶0.10‰。The stability of apricot nectar beverage made from concentrated apricot pulp produced in Sinkiang was studied. Single factor test and rotation-regression-orthogonal experiments were carried out to investigated the effect of different stabilizer on the stability of apricot beverage. The mathematical evaluation model was set up based on 3 main component indexes selected by principal component analysis with sedimentation, absorbance of supernatant, sensory assessment and viscosity as evaluating index, the compound stabilizer was optimized as pectin 0.35‰, gellan 0.18‰, xanthan 0. 10%v.

关 键 词：新疆小白杏 果肉型饮料 稳定性 因子分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]