甜玉米饮料稳定性的研究  

Study on the stability of sweet corn beverage

作　　者：王蔚瑜[1] 周雪松[1] 马桥康 张多敏[1] 

机构地区：[1]广州合诚实业有限公司,广州510530

出　　处：《中国食品添加剂》2016年第1期109-113,共5页China Food Additives

基　　金：广州市创新型企业(穗科信字〔2011〕131号)

摘　　要：以甜玉米饮料为研究对象,通过测定离心沉淀率来确定稳定性的好坏。通过单因素实验,研究了不同稳定剂对甜玉米饮料稳定性的影响,确定单因素的最优范围,并且在单因素实验的基础上,通过BoxBehnken响应面法来分析优化工艺条件,以不同稳定剂组合用量为因素,以离心沉淀率为响应值进行响应面回归实验分析。在影响离心沉淀率因素的相关显著性为瓜尔豆胶>CMC>结冷胶,并优化出胶体组合。结果表明,当CMC 0.61g/L,瓜尔豆胶0.30g/L,结冷胶0.20g/L时,甜玉米饮料的离心沉淀率最小,为0.6050%,稳定性好。The stability of sweet corn beverage was studied by centrifugal sedimentation rate. The effect of different stabilizers was studied by single factor experiment. Box-Behnken response surface method was used to optimize the process conditions including three independent stabilizers concentrations. In Box-Behnken response surface, the order of correlation factors affecting the centrifugal sedimentation rate is guar gum 〉 CMC 〉 gellan, and complex colloids were optimized. The results showed that with the combination of CMC 0.61g/L, guar gum 0.30g/L, gellan 0.20g/L, the centrifugal sedimentation rate was the lowest of 0.6050%.Under these conditions, sweet corn beverage had a good stability.

关 键 词：甜玉米饮料 稳定剂 离心沉淀率 响应面法 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]