果蔬汁中结冷胶基复配稳定剂的研究  

Research on the Compound Stabilizer Added Gellan Gum of the Mixed Fruit-Vegetable Beverage

作　　者：茅周祎 MAO Zhouyi(Shanghai Chao Want Technology Co.,Ltd.,Shanghai 201103)

机构地区：[1]上海潮旺科技有限公司,上海201103

出　　处：《食品工业》2024年第4期22-25,共4页The Food Industry

摘　　要：果蔬汁在保质期内会出现沉淀等不稳定现象,单体胶体在果蔬汁中的应用效果较局限,为寻找一种含结冷胶基的复配稳定剂,通过响应面分析得出,结冷胶基复配稳定剂最优组合为结冷胶0.1 g/kg、羧甲基纤维素钠1.0 g/kg、果胶1.8 g/kg,此时果蔬汁饮料稳定性系数TSI值最小,为0.145,果蔬汁饮料稳定较好。The mixed fruit-vegetable beverage may appear stratification or sediments.The application effect of a single colloid in mixed fruit-vegetable beverage is limited.Search for a combined stabilize containing gellan gum.According to response surface analysis,the optimal combination of composite stabilizers is gellan gum 0.1 g/kg,CMC 1.0 g/kg,and pectin 1.8 g/kg,under which the minimum TSI value for mixed fruit-vegetable beverage is 0.145,and the stability of the mixed fruitvegetable beverage is relatively good.

关 键 词：果蔬汁 稳定性 复配稳定剂 结冷胶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]