带皮芒果汁复合稳定剂配方的研究  

Study on the Formula of Composite Stabilizer from Rind-containing Mango Juice

作　　者：杨子逸 王玉荣[1] 刘立成 王子敬 刘佳美 YANG Ziyi;WANG Yurong;LIU Licheng;WANG Zijing;LIU Jiamei(School of Biomedicine and Chemical Engineering,Liaoning Institute of Science and Technology,Benxi Liaoning 117004,China)

机构地区：[1]辽宁科技学院生物医药与化学工程学院,辽宁本溪117004

出　　处：《辽宁科技学院学报》2024年第2期8-13,共6页Journal of Liaoning Institute of Science and Technology

基　　金：辽宁省科技厅博士科研启动基金项目(2021-BS-250);辽宁科技学院校博士科研启动基金项目(2307B16);辽宁科技学院大学生创新创业训练计划项目(202311430048).

摘　　要：文章以带皮芒果果汁为原料,通过正交试验和响应面试验,研究果胶、海藻酸钠和羧甲基纤维钠等稳定剂对果汁稳定性的影响,结果表明:通过带皮芒果汁稳定性的正交试验可知,其最佳工艺条件参数是:羧甲基纤维素钠为0.20%,黄原胶为0.08%,海藻酸钠为0.18%,果胶为0.14%,该条件下最佳悬浮稳定性为69.12%;响应面试验最佳工艺条件参数是:羧甲基纤维素钠为0.199%、果胶为0.1185%、海藻酸钠为0.163%、黄原胶为0.077%,在该条件下的悬浮稳定性为70.32%。响应面试验所得出的带皮芒果汁稳定性最佳工艺条件优于正交试验,且影响芒果稳定性的各因素顺序均为:海藻酸钠(C)>羧甲基纤维素钠(A)>果胶(D)>黄原胶(B)。Using rind-containing mango juice as the raw material,the current paper studies the effects of stabilizers such as pectin,sodium alginate,and sodium carboxymethyl cellulose on the stability of juice through orthogonal experiments and response surface method.The results showed that the optimal process parameters for the stability of rind-containing mango juice are:0.20% of sodium carboxymethyl cellulose,0.08% of xanthan gum,0.18% of sodium alginate,and 0.14% of pectin.The optimal suspension stability under these conditions is 69.12%.The optimal process parameters based on the response surface experiment are:0.199% of sodium carboxymethyl cellulose,0.1185% of pectin,0.163% of sodium alginate,and 0.077% of xanthan gum.The suspension stability under these conditions is 70.32%.The optimal process conditions for the stability of rind-containing mango juice obtained from the response surface experiment are better than those from the orthogonal experiment,and the order of factors affecting mango stability is:sodium alginate(C)>sodium carboxymethyl cellulose(A)>pectin(D)>xanthan gum(B).

关 键 词：芒果 果汁稳定性 响应面试验 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]