大米饮料的稳定性研究  

Study on stability of rice beverage

作　　者：郭洁丽[1,2,3] 陆胜民[1,2] 邢建荣[1,2] 陈剑兵[1,2] 屠康[3] 

机构地区：[1]浙江省农业科学院食品科学研究所,浙江杭州310021 [2]浙江省果蔬保鲜与加工技术重点实验室,浙江杭州310021 [3]南京农业大学食品科学与技术学院,江苏南京210095

出　　处：《食品与机械》2015年第1期212-216,共5页Food and Machinery

摘　　要：研究了11种不同稳定剂和乳化剂对大米饮料稳定性的影响,从中筛选出4种效果较好的稳定剂和乳化剂进行正交试验,以期提高大米饮料的稳定性。结果表明,添加0.60%果胶、0.165%黄原胶和0.60%单甘酯时,大米饮料的稳定性最好,沉淀率仅为0.87%,常温下放置3周没有出现分层现象。此外,黄原胶对大米饮料的稳定性已达到极显著水平(P<0.01),果胶为显著水平(P<0.05);乳化剂单甘酯和司盘40均为不显著(P>0.05),但单甘酯对大米饮料的稳定性影响远大于司盘40。Eleven kinds of different stabilizers and emulsifiers were applied to the research on the stability of rice beverage.Among which,four kinds with better stability effect were selected and used in the orthogonal test to improve the stability of rice beverage.The results indicated that the rice beverage had the highest stability with its precipitation rate 0.87% only and without stratification occurred after 3weeks at room temperature when the amount of pectin,xanthan gum and monoglyceride were added 0.60%,0.165% and 0.60% respectively.In addition,xanthan gum and pectin had significant（P〈0.01 and P〈0.05,respectively）,while monoglyceride and Span 40 did not have significant（P〉0.05）effect on the stability of rice beverage.Comparatively,the impact of monoglyceride on rice beverage stability was much larger than that of Span 40.

关 键 词：大米饮料 稳定剂 乳化剂 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]