不同亲水胶体对芒果汁饮料稳定性的影响  

Influence of different hydrophilic-colloid on the stability of mango juice beverage

作　　者：赵芸 张连慧 应欣 吴伟莉 钟鸣 李慧 ZHAO yun;ZHANG Lian-hui;YING Xin;WU Wei-Li;ZHONG Ming;LI Hui(Nutrition&Health Research Institute,COFCO Corporation,Beijing Key Laboratory of Nutrition,Health&Food Safety,Beijing 102209,China)

机构地区：[1]中粮营养健康研究院,营养健康与食品安全北京市重点实验室,北京102209

出　　处：《粮油食品科技》2020年第4期54-58,共5页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划(2017YFD0400503)。

摘　　要：为减少芒果汁饮料在加工贮藏时发生分层现象,提高产品稳定性,改善其货架期品质。通过对芒果汁饮料样品的单因素实验、感官评定、稳定性分析,研究了黄原胶、果胶、大豆多糖、羧甲基纤维素钠(CMC-Na)、结冷胶等5种亲水胶体的稳定性,并从中筛选出黄原胶和羧甲基纤维素钠进行复配优化组合实验。结果表明,0.7 g/kg黄原胶和1.8 g/kg羧甲基纤维素钠的稳定性相对较理想。To reduce the delamination of mango juice beverage during processing and storage,improve product stability and shelf life quality,the single factor experiment,sensory evaluation and stability analysis were carried out to study the stability of five kinds of hydrophilic-colloid,such as xanthan gum,pectin,soybean polysaccharide,sodium carboxymethyl cellulose(CMC-Na),gellan gum when used in mango juice drink.Xanthan gum and CMC-Na were further selected for the optimized combination experiment.The results showed that the stability of 0.7 g/kg xanthan gum and 1.8 g/kg CMC-Na was the optimum addition.

关 键 词：芒果汁饮料 亲水胶体 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]