响应面试验优化葡萄籽鹰嘴豆复合饮料稳定剂配方  

Optimization of the stabilizer of compound beverage of grape seed and chick pea by response surface methodology

作　　者：宋晶晶[1] 田歌[2] 吴浩天[2] 刘荣刚 李俊波[1] 马露露[1] 黄若兰[1] 童婷[1] 武运[2] 

机构地区：[1]新疆农业大学科学技术学院,新疆乌鲁木齐830052 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [3]新疆新雅葡萄酒业有限公司,新疆哈密839000

出　　处：《食品与发酵工业》2017年第8期197-203,共7页Food and Fermentation Industries

基　　金：新疆农业大学科学技术学院大学生科技创新基金项目(2016KCX03)

摘　　要：为了研究不同稳定剂对葡萄籽鹰嘴豆复合饮料稳定性的影响,并得到最佳的稳定剂复配方案,以葡萄籽鹰嘴豆复合饮料为原料,通过添加黄原胶、卡拉胶、果胶、羧甲基纤维素钠(CMC-Na)、海藻酸钠5种不同稳定剂进行单因素考察,以稳定系数、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。结果表明,葡萄籽鹰嘴豆复合饮料中稳定剂添加量为海藻酸钠0.04%、黄原胶0.04%、果胶为0.03%时,产品的稳定性最优,稳定系数为98.877%,平均沉淀率为1.064%,试验得出的复配稳定剂能够提高产品的稳定性。The effect of different stabilizers on the stability of compound beverage to select the best compound stabilizer. The beverage was made by grape seed and chick pea. Five different stabilizer including xanthan gum, carrageenan,pectin,sodium carboxymethyl cellulose （CMC-Na）, sodium alginate were chosen to perform the single factor test. The stability coefficient, sedimentation rate were the indexes, three better stabilizers were selected and compound stabilizer was optimized by response surface method. The results showed that the best formula was sodium alginate 0. 04% , xanthan gum0.04% , pectin 0.04%. The stability coefficient was 98. 877% , the average precipitation rate was 1. 064%. The conclusion is that the compound stabilizers can improve the stability of the beverage.

关 键 词：葡萄籽鹰嘴豆复合饮料 响应面优化设计法 稳定剂 稳定系数 沉淀率 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]