亲水性胶体对橙汁饮料稳定性的影响  

Effects of hydrophilic colloids on the stability of orange juice

作　　者：姚森[1] 王亮[1] 童彦[1] YAO Sen WANG Liang TONG Yan(Key Laboratory of Food and Biological Engineering of Zhejiang Province, Hangzhou Wahaha Group Co., Ltd., Hangzhou 310018, China)

机构地区：[1]杭州娃哈哈集团有限公司浙江省食品生物工程重点实验室,杭州310018

出　　处：《食品安全质量检测学报》2016年第8期3202-3208,共7页Journal of Food Safety and Quality

摘　　要：目的以30%橙汁饮料为对象,研究结冷胶、黄原胶、海藻酸钠等亲水性胶体对橙汁稳定性的影响。方法采用U8(88)均匀设计筛选出对橙汁稳定性影响最为显著的因素,再通过L9(34)正交设计进一步验证优化橙汁饮料中的胶体最佳复配方案。结果对橙汁沉淀影响最为显著的胶体是海藻酸钠、结冷胶、果胶、黄原胶,而瓜尔胶、阿拉伯胶和羧甲基纤维素钠(CMC)的影响不显著,其中结冷胶和黄原胶有利于橙汁的混浊稳定性,但是黄原胶和CMC的加入会促进橙汁的絮凝产生。海藻酸钠和结冷胶是影响橙汁稳定性的重要因素,一定用量的海藻酸钠和结冷胶复配能很好抑制产品沉淀,维持体系的混浊稳定性;黄原胶是引起产品絮凝的主要因素,适量的果胶和海藻酸钠可以防止絮凝形成。结论在海藻酸钠、结冷胶和果胶添加量分别为1.2‰、0.32‰和0.8‰时,橙汁具有最佳稳定性,产品的沉淀量最少,混浊稳定性最高,同时可最大程度防止絮凝。经过验证,在最优胶体复配条件下,其沉淀稳定性为98.52%,混浊稳定性达94.89%,产品无明显絮凝。Objective To study the effects of hydrophilic colloids such as gellan gum, xanthan gum and sodium alginate and etc. on the stability of 30% orange juice. Methods The significant factors that affected the stability of orange juice were screened by the U8（88） uniform design, and then the L9（34） orthogonal design was used to further optimize the best colloids compound. Results The colloids of sodium alginate, gellan gum, pectin and xanthan gum had the most significant influence on orange juice precipitation, while guar gum, Arabic gum and carboxymethyl cellulose sodium（CMC） had no significant effect. Meanwhile, gellan gum and xanthan gum were conducive to turbid stability of orange juice, and xanthan gum and CMC could accelerate the flocculation of orange juice. The most important factors that affected the stability of orange juice were sodium alginate and gellen gum, which could inhibit precipitation and maintain turbid stability effectively when properly used. The main factor that accelerated flocculation was xanthan gum, however, suitable pectin and sodium alginate could prevent the formation of flocculation. Conclusion The orange juices had the best stability with minimum precipitation or flocculation, and maximum turbid stability when adding 1.2‰ sodium alginate, 0.32‰ gellan gum and 0.8‰ pectin, respectively. The experiments conformed that under the best conditions, orange juice had good stability and no evident flocculation with the precipitation stability of 98.52% and the turbid stability of 94.89%.

关 键 词：橙汁 胶体 均匀设计 絮凝 沉淀 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]