响应面优化乳清雪菊酒稳定剂的研究  

Optimization of the stabilizer of Whey Coreopsis tinctoria Nuff wine by response surface methodology

作　　者：张亚南[1] 付二冬 王威[1] 古丽娜孜[1] 田歌[1] 吴浩天[1] 马文瑞[1] 刘伟[1] 张志臻[2] 王沛[1] 武运[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学科学技术学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2017年第5期252-257,共6页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑项目(2012BAD44B01-05);企业横向合作项目(XJNDRY-002);新疆农业大学自治区级大学生创新训练项目(201610758080)

摘　　要：为了研究不同稳定剂对乳清雪菊酒稳定性的影响,并得到最佳的稳定剂复配方案,本文以发酵的乳清雪菊酒为原料,通过添加黄原胶、海藻酸丙二醇酯(PGA)、羧甲基纤维素钠(CMC-Na)、卡拉胶、蔗糖酯和果胶6种不同稳定剂进行单因素考察,以沉淀率为考察指标,筛选出稳定效果较好的3种稳定剂,利用响应面优化法进行复配稳定剂的优化,以此改善乳清雪菊酒的不稳定性。实验结果表明,乳清雪菊酒中稳定剂CMC-Na的添加量为0.16%、蔗糖酯的添加量为0.11%、果胶的添加量为0.07%时产品的稳定性最优,沉淀率为1.27%,复配稳定剂能够较好的改善产品的不稳定性。The objective of the study was to research the effects of different stabilizers on the stability of Whey Coreopsis tinctoria Nuff wine, and get the optimal compound conditions of stabilizers for Whey Coreopsis tinctoria Nuff wine. The precipitation rate as assessing index, the effects of xanthan gum, propylene glycol alginate （ PGA）, CMC- Na, cellulose, pectin and sucrose ester on the stability of wine was discussed by single factor experiment, three kinds of stabilizer was selected to optimize the compound stabilizer by response surface method,in order to improve the stability of the Whey Coreopsis tinctoria Nuff wine.The results showed that the optimal addition of compound stabilizer was CMC-Na of O. 16%, sucrose ester of O. 1 1% , pectin of 0.07%.Under the optimal conditons,the precipitation rate was 1.27% ,the stability of Whey Coreopsis tinctoria Nuff wine was improved.

关 键 词：乳清雪菊酒 响应面法 稳定剂 沉淀率 

分 类 号：TS201.2[轻工技术与工程—食品科学]