秋葵多糖饮料配方及其稳定性研究  

Research on Formula and Stability of Okra Polysaccharides Beverage

作　　者：卓荣权 王春霞[2] 黄琳[2] 李胜元[2] ZHUO Rong-quan WANG Chun-xia HUANG Lin LI Sheng-yuan(Guangdong Litehi Manor Wine Co., Ltd., Huizhou 516008, Guangdong, China Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology,Tianjin 300457, China)

机构地区：[1]广东荔枝庄园酒业有限公司,广东惠州516008 [2]天津科技大学生物工程学院,工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津300457

出　　处：《食品研究与开发》2017年第7期84-88,共5页Food Research and Development

摘　　要：以黄秋葵为主要原料,通过复配、优化黄秋葵中的多糖活性成分,在单因素试验的基础上通过正交试验确定影响秋葵多糖饮料稳定的因素,获取最佳的工艺技术及配方:秋葵与水的比例为1∶9,砂糖8%,柠檬酸0.15%,复合稳定剂0.2%。秋葵多糖饮料品质指标:多糖(以葡萄糖计)14 mg/100 m L。Taking okra as the main raw material, by adding an appropriate amount of cane sugar, citric acid, to develop a okra polysaccharides beverage were studied, and the influencing factors of okra polysaccharide bever-age stability was determined by single factors and orthogonal tests. The best processing technology and the opti-mum formulation of products were okra and water ratio of 1：9, that sugar 8%, citric acid 0.15%, compound stabilizer 0.2%. okra polysaccharides beverage quality indicators was polysaccharide （with glucose meter） 14 mg/100 mL.

关 键 词：黄秋葵 复配稳定剂 优化 多糖饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]