槐米浊汁饮料稳定性研究  

Study on the stability of Flos Sophorae Immaturus cloudy beverages

作　　者：厉妍青 范柳萍[1] LI Yanqing;FAN Liuping(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2020年第8期199-204,共6页Food and Fermentation Industries

基　　金：江苏省农业科技自主创新资金项目(CX(18)3070);江苏省重点研发专项(现代农业,BE2019309)。

摘　　要：以槐米为原料制备浊汁饮料,研究了亲水胶体对饮料稳定性及黏度的影响。以黏度、悬浮稳定性及多重光散射仪稳定性指数(turbiscan stability index,TSI)为指标,通过单因素和均匀设计试验,研究增稠剂种类及用量对饮料稳定性的影响,并确定复配亲水胶体的最优添加量。此外,以TSI、黏度及感官评定为指标,将该样品与市售浊汁饮料进行比较分析。结果表明,最优配方为微晶纤维素添加量0.41%、结冷胶添加量0.06%、单甘酯添加量0.09%和蔗糖酯添加量0.15%(均为质量分数),此时,样品TSI为0.60,黏度为8.71 mPa·s。同时,该样品相较于市售饮料,稳定性表现良好,且黏度适宜,保留了原有的风味。复配亲水胶体有利于提高槐米浊汁饮料的稳定性,使饮料不易发生分层、沉淀等现象,为槐米浊汁饮料的开发与应用提供了参考。In this study,the effects of hydrocolloids on the stability and viscosity of Flos Sophorae Immaturus cloudy beverages were investigated.Through single factor and uniform design tests,the effect of the type and dosage of stabilizers on the stability of beverages were studied,and the optimum formulation of compound food hydrocolloids was also determined with the suspension stability,viscosity and Turbiscan stability index(TSI)as indicators.Simultaneously,the comparison among Flos Sophorae Immaturus cloudy beverage and commercial cloudy beverages were detected with TSI,viscosity and sensory evaluation as indicators.Results showed that the optimum formulation of Flos Sophorae Immaturus cloudy beverages was microcrystalline cellulose 0.41%,gellan gum 0.06%,glycerol monostearate 0.09%and sucrose ester 0.15%.The value of TSI was 0.60 and the viscosity was 8.71 mPa·s when the beverage prepared with the optimum formulation.Compared to commercial cloudy beverages,the sample has good stability and suitable viscosity.Therefore,compound food hydrocolloids improve the stability of Flos Sophorae Immaturus cloudy beverages and prevent the beverages of delamination and precipitation,which provide some information for the development and application of Flos Sophorae Immaturus cloudy beverages.

关 键 词：槐米浊汁饮料 亲水胶体 均匀设计 稳定性 黏度 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]