混浊型锡兰橄榄饮料稳定性及流变性质研究  

Stability and rheological properties of cloudy Ceylon olive juice soft drink

作　　者：余雪梅[1] 钟秋平[1] 

机构地区：[1]海南大学食品学院,海口570228

出　　处：《食品科技》2013年第3期79-83,共5页Food Science and Technology

摘　　要：混浊型锡兰橄榄饮料最重要的问题是稳定性问题。研究了7种稳定剂(耐酸性羧甲基纤维素钠、黄原胶、海藻酸钠、海藻酸丙二醇、卡拉胶、瓜尔胶和果胶)对混浊型橄榄饮料的稳定性的影响。采用Design-Expert8.0软件做响应面设计分析,得到最佳的稳定剂复配组合:0.2%黄原胶,0.03%耐酸性羧甲基纤维素钠,0.07%瓜尔胶。混浊型锡兰橄榄饮料的黏度随温度升高变小,随剪切力的增大而增大,属于胀流性流体。The main problem of cloudy Ceylon olive juice is its cloud stability. In order to screen appropriate stabilizers, the influence of seven kinds of stabilizer （acid-resistance sodium carboxymethyl cellulose, xanthan gum, sodium alginate, propylene glycol alginate （PGA）, Kara glue, guar gum and pectin） on the stability of cloudy olive juice beverage was studied by using single factor and response surface method of Design-Expert 8.0 for experimental design and analysis. The results showed that the optimum compositional formulation increasing the cloudy olive juice stability was 0.2% xanthan gum, 0.03% acid- resistance sodium carboxymethyl cellulose and 0.07% guar gum. Rheological properties of cloudy olive juice were tested at different temperatures. The viscosity of beverage was decreased with increasing temperature, and increased with increasing shear force. The result indicated that cloudy olive juice was a bilge plastic fluid.

关 键 词：锡兰橄榄 饮料 稳定性 流变性质 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]