不同亲水胶体对百合浊汁饮料稳定性的影响  

Effect of different hydrocolloids on stability of lily cloudy beverage

作　　者：朱俊坤 韩四海[1,2] 刘建学 李佩艳[1,2] 白周亚 岳崇慧[1,2] 王萍 罗登林 李璇 ZHU Junkun;HAN Sihai;LIU Jianxue;LI Peiyan;BAI Zhouya;YUE Chonghui;WANG Ping;LUO Denglin;LI Xuan(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Henan Engineering Technology Research Center of Food Raw Materials,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南省食品原料工程技术研究中心,河南洛阳471023

出　　处：《食品与发酵工业》2024年第19期236-243,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32302075);河南省自然科学基金项目(202300410134)。

摘　　要：该文主要研究果胶(pectin,PEC)、结冷胶(gellan gum,GG)、黄原胶(xanthan gum,XG)、海藻酸钠(sodium alginate,SA)、羧甲基纤维素钠(carboxymethyl cellulose,CMC)、魔芋胶(konjac gum,KGM)、卡拉胶(carrageenan,KC)7种亲水胶体对百合浊汁饮料稳定性的影响。并通过粒径、电位、流变、水分流动、沉降实验等表征。结果表明,添加PEC的饮料具有更高的黏度,水分流动性减弱;添加SA的饮料颗粒粒径最小,zeta电位绝对值最高;并且从浊度、离心沉淀率、沉降实验看出稳定性由高到低依次为PEC>GG>XG>SA>CMC>空白>KC>KGM。通过测定离心前后产品的颜色变化发现,离心后饮料的L^(*)值、a^(*)值、b^(*)值变大,说明颜色变化主要受颗粒的大小和分布影响。感官结果表明黏度过高会增加产品的糊口感,合适的亲水胶体有利于提升产品的满意度。因此了解不同亲水胶体对百合饮料的影响,有利于稳定剂的进一步选择和复配,对百合饮料的研发有重要意义。This paper mainly studied the effects of seven hydrocolloids,namely pectin(PEC),gellan gum(GG),xanthan gum(XG),sodium alginate(SA),carboxymethyl cellulose(CMC),konjac gum(KGM),and carrageenan(KC)on the stabilization of lily cloudy beverage.The stabilization was also characterized by particle size,potential,rheology,water flow,and sedimentation experiments.Results showed that the beverage with added PEC had higher viscosity and weakened water mobility.The beverage with added SA had the smallest particle size and the highest absolute value of zeta potential.From the turbidity,centrifugal precipitation rate,and sedimentation experiments,the stability of the beverage was ranked as follows:PEC>GG>XG>SA>CMC>blank>KC>KGM.Moreover,the centrifugation test revealed that the color change of the beverage was mainly affected by the size and distribution of particles,with the L*value,a*value and b*value becoming larger after centrifugation.The sensory results demonstrated that excessively high viscosity increased the mushiness of the product,highlighting the importance of selecting suitable hydrocolloids to improve product satisfaction.Therefore,understanding the effect of different hydrocolloids on lily beverages is crucial for the further selection and compounding of stabilizers in the research and development of lily beverages.

关 键 词：亲水胶体 百合 稳定性 浊汁饮料 流变 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]