马铃薯果蔬复合饮料稳定剂及其稳定性的研究  

Study on the stabilizer and stability of potato fruit and vegetable compound beverage

作　　者：王小凤 涂向辉[1] 顾晶晶 谢祥瑞 朱晶[1] Wang Xiaofeng;Tu Xianghui;Gu Jingjing;Xie Xiangrui;Zhu Jing(Shenyang Normal University,Shenyang 110034)

机构地区：[1]沈阳师范大学,沈阳110034

出　　处：《粮食与食品工业》2018年第2期37-41,共5页Cereal & Food Industry

基　　金：辽宁省2017年大学生创新创业训练计划项目(201710166065)

摘　　要：马铃薯果蔬复合饮料在配制过程中易产生沉淀分层等问题,使饮料色泽变浅,口感变差,稳定性降低。为解决这一问题,本试验试用东北优质黄瓤马铃薯为主料,与适量新鲜哈密瓜、胡萝卜、柠檬等果蔬经榨汁过滤后调配成的果蔬复合饮料作为研究对象,在饮料配方不变的前提下,以离心沉淀率为指标,进行单因素实验,研究黄原胶、海藻酸钠、琼脂、卡拉胶等四种食品稳定剂对马铃薯果蔬复合饮料稳定性的影响,确定不同稳定剂添加量的最优范围,并从中筛选出对该饮料稳定效果较好的稳定剂进行复配。通过中心组合(Box-Behnken)试验设计原理,采用响应面分析法(RSM)最终确定对马铃薯果蔬复合饮料稳定性具有较好稳定作用的稳定剂复配方案。The potato fruit and vegetable compound beverage in the preparation process easily produce the stratification and some problems,making the beverage color shallow,the taste is poor,the stability reduces.In order to solve this problem,the high quality yellow-pulp potato is the main material in this experiment.and the appropriate amount of fresh melon,carrot,lemon and other fruits and vegetables through the juice filtered into the mixed beverage as the research object,in the premise of the beverage formula unchanged,with the centrifugal sedimentation rate as the index,a single factor experiment,the study of xanthan gum,sodium alginate,agar.The effect of four kinds of food stabilizer,such as carrageenan,on the stability of potato fruit and vegetable compound beverage,the optimal range of different stabilizers was determined,and the stabilizer with good stability effect was screened.Through the principle of the central combination(box-behnken)test design,the response surface analysis(RSM)was used to determine the stability of the compound beverage of potato and fruit and vegetable.

关 键 词：马铃薯果蔬复合饮料 稳定剂 稳定性 离心沉淀率 响应面分析法 

分 类 号：TS201[轻工技术与工程—食品科学]