黑蒜柠檬浑浊型饮品稳定性技术研究  

Research on the Stability Technology of Black Garlic and Lemon Turbid Beverage

作　　者：何贵山 吕生锋 王燕 王赛元 赵丽梅 张万昌 HE Guishan;LÜShengfeng;WANG Yan;WANG Saiyuan;ZHAO Limei;ZHANG Wanchang(Gansu Guben Biotechnology Co.,Ltd.,Zhangye 734000;Bailie Vocational College,Zhangye 734000)

机构地区：[1]甘肃固本生物科技有限公司,张掖734000 [2]培黎职业学院,张掖734000

出　　处：《食品工业》2024年第12期66-69,共4页The Food Industry

基　　金：张掖市科技计划项目(ZY2023JS04)。

摘　　要：浑浊型果蔬饮品放置一段时间后会出现分层和沉淀问题,严重影响产品的感官和稳定性。传统稳定剂尽管能解决分层问题,但添加量过多会影响产品的口感,另外传统稳定剂也不符合人们对零添加产品的需求。文章研究了小米作为稳定剂的处理工艺,并以自然分层率为指标,采用L9(3~4)正交试验设计对黑蒜柠檬浑浊型饮品稳定性工艺参数进行优化。结果表明,均质机压力在40 MPa,小米添加量在12 g/kg,均质次数2次,pH 4时,可以避免产品分层。Turbid fruit and vegetable drinks will have stratification and sedimentation problems after being left for a period,which seriously affects the appearance and stability of the product.Although traditional stabilizers can solve the stratification problem,excessive addition will affect the taste of the product.In addition,traditional stabilizers do not meet people’s demand for zero-additive products.This paper studies the treatment process of millet as a stabilizer and uses the natural stratification rate as an indicator to optimize the stability process parameters of black garlic and lemon turbid beverages using L9(34)orthogonal experimental design.The results show that when the homogenizer pressure is 40 MPa,the millet addition amount is 12 mg/L,the homogenization times are 2 times,and the pH is 4,product stratification can be avoided.

关 键 词：浑浊型饮品 稳定性 黑蒜 小米 

分 类 号：TS2[轻工技术与工程—食品科学与工程]