单纯形重心法优化西番莲果汁饮料的稳定剂配方  

Stabilizer Formula of Optimizing Passion Fruit Beverage by Simple Centroid Method

作　　者：聂强[1] 何仁[1] 黄永春[1] 刘惠贤[1] 付军鹏 

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《安徽农业科学》2016年第9期109-111,188,共4页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(31160348)

摘　　要：[目的]提高西番莲果汁饮料稳定性。[方法]在单因素试验基础上,利用单纯形重心试验法优化西番莲果汁饮料的稳定剂配方。[结果]单因素试验结果表明,黄原胶、果胶、羧甲基纤维素钠(CMC)的稳定效果较好,进一步进行{3,2}单纯形重心试验,复配的结果显示:当黄原胶、果胶、CMC添加量分别为0.089%、0.050%、0.117%,总的添加量为0.256%时,饮料的离心率降低至2.10%。验证试验说明,预测值与验证值相符,产品稳定效果好。[结论]通过上述试验得到的稳定剂配方可靠,稳定性好,可用于西番莲果汁饮料中。[Objective] To enhance the stability of passion fruit beverage.[Method]Based on single factor test,stabilizer formula of passion fruit beverage was optimized by simple centroid method.[Result]Results of single factor test showed that xanthan gum,pectin and sodium carboxymethylcellulose（ CMC） had relatively good stabilizing effects. Then,{3,2} simple centroid experiment showed that the eccentricity of beverage reduced to 2. 10% when concentrations of xanthan gum,pectin and CMC were 0. 089%,0. 05% and 0. 117%,respectively,the total added concentration was 0. 256%. Verification test showed that the predicted value was consistent with the verification value,and the products had good stabilizing effects.[Conclusion] The stabilizer formula is reliable and stable,and can be used fort the passion fruit beverage

关 键 词：稳定性 单纯形重心法 离心率 复配 西番莲 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]