亲水胶体及均质对枣浊汁饮料稳定性的影响  

Effects of hydrocolloids and homogenization on stability of cloudy jujube juices

作　　者：赵光远[1] 段倩[1] 常杨[1] 曹益恒[1] 纵伟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与机械》2013年第2期18-21,31,共5页Food and Machinery

基　　金："十二五"国家科技支撑计划项目(编号:2012BAD36B07);河南省教育厅科技创新团队项目(编号:2013)

摘　　要：为了提高枣浊汁饮料的稳定性,以浊度保留率、感官评定和Zeta电位为指标,考察多种天然亲水胶体和均质对饮料稳定性的影响。通过加速贮藏试验发现:0.04%(m/V)黄原胶+0.04%(m/V)酸性羧甲基纤维素钠的稳定效果较好。通过测定浊度保留率确定最佳均质工艺条件为50℃均质1次,均质压力为25 MPa。黄原胶和酸性羧甲基纤维素钠组合以及适当的均质可以提高鲜枣浊汁饮料稳定性。To improve the cloudy stability of cloudy jujube juices, the effects of some hydrocolloids and homogenization on the cloudy stability rate were studied by turbidity retention rate, sensory evaluation and Ze- ta-potential. The effects of different hydrocolloids on the stability of cloudy jujube juices were studied by the accelerated storage tests, and found the co-operatation of 0.04% （m/V） xanthan and 0.04% （m/V） aciduric CMC had a desired effect on juice stability, which were chosen for storing tests. The optimum process parameters of homogenization were obtained according to turbidity retention rate, which are 50 ℃, 25 MPa, and time once. The cloudy stability of cloudy jujube juices could be improved by Cooperatation of xanthan and aciduric CMC and suit- able homogenization.

关 键 词：鲜枣浊汁 稳定性 亲水胶体 均质 浊度保留率 Zeta电位 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]