薏苡仁饮料稳定剂配方优化  

Optimization of coix seed beverage stabilizer formula

作　　者：吴映梅[1] 王明力[2] 李珊珊[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《中国酿造》2014年第2期145-148,共4页China Brewing

基　　金：贵州省中药现代化科技产业研究开发专项(黔科合中药字)([2011]5077号)

摘　　要：以薏苡仁为主要原料研制饮料,探讨了羧甲基纤维素、果胶、海藻酸钠、黄原胶、卡拉胶5种稳定剂对饮料稳定性的影响。通过单因素和响应面试验优化筛选出最佳的稳定剂的组合和用量。结果表明:采用0.03%羧甲基纤维素、0.04%果胶、0.10%黄原胶复合而成的稳定剂可有效地提高薏苡仁饮料的稳定性,且所得的饮料口感细腻、色泽纯正。Taking coix seed as the main raw material,five kinds of stabilizer including CMC,xanthan gum,pectin,sodium alginate,carrageenan on the stability of beverage was discussed.The optimal stabilizing agent composition and dosage was screened out by single factor and response surface experiment.Results showed that stabilizer made of CMC 0.03％,pectin 0.04％ and xanthan gum 0.10％ could effectively improve the stability of the coix seed beverage.The beverage made was delicate with pure color.

关 键 词：薏苡仁 饮料 稳定性 

分 类 号：TS257.4[轻工技术与工程—食品科学与工程]