岗稔全果粉冲调稳定性及其配方的研究  

Study on Stability and Formula of Rhodomyrtus Tomemtosa Full Fruit Powder

作　　者：唐辉[1] 钟瑞敏[1] 刘永吉[1] 郭红辉[1] 邓银芳 

机构地区：[1]韶关学院英东食品科学与工程学院,广东韶关512005

出　　处：《韶关学院学报》2017年第12期40-44,共5页Journal of Shaoguan University

基　　金：广东省科技计划研发与产业化项目(2013B090600138);2015年度韶关市社会发展领域项目(韶科[2015]72号-17)

摘　　要：对岗稔全果粉冲调后的稳定性及其冲调配方进行了研究.结果表明:添加稳定剂总量为20%,黄原胶:阿拉伯胶:CMC=3∶2∶1时,岗稔全果粉冲调稳定性最好.冲调后的岗稔全果粉在常温下放置2 h后计算其分层程度为6.45%,容器下部沉淀较少,饮料状态均匀;正交试验表明,产品风味的最佳配方为:红糖为400%,麦芽糊精20.0%,柠檬酸1.0%.Study on Stability and Formula of Rhodomyrtus tomemtosa Full Fruit Powder was conducted in this paper. Result shows that the stability of Rhodomyrtus tomemtosa Full Fruit Powder is best when the adding amount of stabilizer is20%（weight percent, in full fruit powder meter）and xanthan gum： gum Arabic： CMC is 3：2：1. Mixing drinks＇ degree of stratification is 6.45% after placed at normal temperature 2 hours. The container bottom has little sediment and well dispersed. The orthogonal experiment was shown that the best Formula were 4 0 0 % brown sugar, 20% maltodextrin and 1.0% citric acid.

关 键 词：岗稔 全果粉 稳定性 配方 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS255.36[轻工技术与工程—食品科学与工程]