黑芝麻螺旋藻复合营养饮料稳定性的研究  

Study on the Stability of Black Sesame Spirulina Compound Nutritive Beverage

作　　者：刘灵杰[1,2,3,4] 韦艳萍 龙肇谋 莫丽萍 陀海燕[1,2,3] 谭栀恩 曾佩琴 罗春花 陈卫卫[1,2,3,5] 傅鹏 LIU Ling-jie;WEI Yan-ping;LONG Zhao-mou;MO Li-ping;TUO Hai-yang;TAN Zhi-en;ZENG Pei-qing;LUO Chun-hua;CHEN Wei-wei;FU Peng(Guangxi University of Chinese Medicine,Nanning 530001,Guangxi,China;Key Laboratory of Guangxi Zhuang Medicine and Yao medicine,Nanning 530001,Guangxi,China;Key Laboratory of Common Technology of Traditional Chinese Medicine Preparation in Universities of Guangxi,Nanning 530001,Guangxi,China;University of Sanya,Sanya 572000,Hainan,China;Nanjing Benmo Bio Technology Co.Ltd.,Jiangsu 210000,Nanjing,China)

机构地区：[1]广西中医药大学,广西南宁530001 [2]广西壮瑶药重点实验室,广西南宁530001 [3]广西高校中药制剂共性技术研发重点实验室,广西南宁530001 [4]三亚学院,海南三亚572000 [5]南京本末生物科技有限公司,江苏南京210000

出　　处：《食品研究与开发》2018年第18期112-118,共7页Food Research and Development

基　　金：广西中医药大学2017年研究生教育创新计划资助项目(YJSP201726);第四批自治区重点实验室项目(桂科基字[2014]32号);广西"2011协同创新中心"项目(桂教科研[2013]20号);广西八桂学者中药创新理论与药效研究项目(桂科政字[2013]25号);广西高校中药制剂共性技术研发重点实验室(ZJGX2016011);南京秦淮区2017年度"高层次创业人才引进计划"项目;广西壮瑶医药与医养结合人才小高地项目

摘　　要：以黑芝麻与螺旋藻为主要原料,研究黑芝麻螺旋藻复合营养饮料的稳定性工艺。首先通过单因素试验法分别考察了蔗糖酯、蒸馏单硬脂酸甘油酯、黄原胶、海藻酸丙二醇酯、羧甲基纤维素钠等乳化剂与稳定剂对饮料的感官和稳定性的影响;在此基础上,采用星点设计-效应面法优选黑芝麻螺旋藻复合营养饮料的最佳稳定性工艺条件。结果表明:蒸馏单硬脂酸甘油酯用量为0.21%,黄原胶用量为0.04%,海藻酸钠丙二醇酯用量为0.09%;与理论预测值0.850的相对标准偏差(relative standard deviation,RSD)为6.59%。所建立的数学模型具有较好的预测性,所选的工艺条件重现性较好。ith black sesame and spirulina as the main raw material,the stability of black sesame spirulina compound nutritive beverage was studied.First,the effects of some emulsifiers and stabilizers which include sucrose ester,distilled monoglyceride,xanthan gum,alginate propanediol ester,sodium carboxymethyl cellulose on the sensory and stability of the beverage were investigated by single factor test.On this basis,the best stability conditions of black sesame Spirulina compound nutritional beverage were optimized by central composite design response surface methodology.The results showed that the dosage of distilled stearic acid glyceride was 0.21%,xanthan gum was 0.04%,alginate propylene glycol ester was 0.09%,and relative standard deviation(RSD)was 6.59%with theoretical prediction value 0.850.The established mathematical model has good predictability,and the reproducibility of the selected process conditions is better.

关 键 词：黑芝麻 螺旋藻 稳定性 星点设计-效应面法 复合营养饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]