果肉型甜玉米复合浆饮料配方及稳定性研究  

Formula optimization and stability of the mixed pulpy beverage of sweet maize

作　　者：刘娟[1] 史晓媛[1] 李雪娇[1] 韩永斌[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品工业科技》2012年第11期218-221,225,共5页Science and Technology of Food Industry

基　　金：南京市科技支撑项目(200901008);江苏省农业科技自主创新资金项目(cx(10)305);江苏省农业科技自主创新计划项目(cx(11)2067)

摘　　要：研究了甜玉米籽粒、胡萝卜、黄桃和浓缩苹果汁复配制成直接饮用的复合浆饮料,采用D-optimal设计确定果蔬浆(汁)的复合配方,用模糊数学的七度标度法确定复合浆中果葡糖浆浓度和pH,并对复合浆饮料的稳定性进行了研究。结果表明:当40.0%甜玉米浆、28.8%胡萝卜浆、21.2%黄桃浆和10.0%苹果原汁复合,果葡糖浆浓度为3.0%,pH为4.3时,口感最佳;当添加0.09%CMC、0.04%结冷胶、0.04%黄原胶时,稳定性最好。The mixed pulpy syrup for direct consumption made from corn,carrot,yellow peach and apple juice was studied. With D-optimal mixture design,the composite formula of the raw pulpy was determined. Fructose syrup concentration and acid value were assessed by using the 7 degree scale method of the fuzzy mathematics. Meanwhile,the stability of the mixed pulpy syrup was studied. The results showed that：it tasted best when the pulpy syrup was mixed of 40.0% maize steep liquor,28.8% carrot puree,21.2% yellow peach pulp and 10.0% apple juice under the condition of 3.0% concentration of fructose syrup and 4.3 pH value. The stability of the mixed pulpy syrup of sweet maize was also investigated. The product showed the best stability with 0.09% CMC,0.04% gellan gum and 0.04% xanthan gum.

关 键 词：甜玉米 复合浆饮料 配方 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]