稳定剂对玉米汁水溶性膳食纤维饮料影响的研究  

Effect on Stability of Corn Soluble Dietary Fiber Beverage from Stabilizer

作　　者：马雪[1] 董依迪 

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《农产品加工》2017年第1期14-17,共4页Farm Products Processing

摘　　要：研究稳定剂对玉米汁水溶性膳食纤维饮料稳定性的影响,确定最佳稳定剂添加量。利用酶法分离提取水溶性膳食纤维,并加入玉米汁饮料中,以产品的感官评分和混浊稳定系数为指标,通过单因素试验和正交试验对稳定剂进行筛选,确定提高产品稳定性的最佳稳定剂添加量。稳定性研究表明,黄原胶、海藻酸钠、羧甲基纤维素钠对玉米汁水溶性膳食纤维饮料的影响较大;单因素试验结果表明,黄原胶最佳添加量为0.12%,海藻酸钠最佳添加量为0.10%,羧甲基纤维素钠最佳添加量为0.15%;正交试验结果表明,复配稳定剂最佳配方为黄原胶添加量0.12%,海藻酸钠添加量0.20%,羧甲基纤维素钠添加量0.15%,此时产品的稳定性较好。稳定剂复配使用可以增加玉米汁水溶性纤维饮料的稳定性,并能得到良好的感官性状。The purpose of this paper is to research the effect on stability of corn fiber beverage of stabilizer, determine the optimum ratio of stabilizer. Separates by enzyme extraction of soluble dietary fiber, added into corn beverage, the result is determined by sensory evaluation and turbidity stability factor. The optimum parameters of pectinase are determined by a series of single factor and orthogonal experiment. The results show that,xanthan gum,sodium alginate,and sodium carboxymethyl cellulose impact on corn soluble fiber beverage obviously. The single factor experiment show that,the best dosage of xanthan gum is 0.12%,the best dosage of sodium alginate is 0.10%,the best dosage of sodium carboxymethyl cellulose is 0.15%. The orthogonal test method result show that, compound stabilizers for the best formula is xanthan gum 0.12%, sodium alginate0.20%,and sodium carboxymethyl cellulose 0.15%. In this case the stability of the product is better. Stabilizer compound used to increase the stability of the fiber corn juice beverage,and can get a good sensory properties.

关 键 词：玉米 水溶性膳食纤维 稳定剂 饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]