海藻酸丙二醇酯在果肉型果汁饮料中的应用  

Application of Propylene Glycol Alginate in Fruit Juice Beverage

作　　者：陈鑫炳 杨照悦 范素琴 褚少兴 刘艳 徐泽斌 

机构地区：[1]青岛明月海藻集团有限公司海洋食品加工与安全控制全国重点实验室,山东 青岛

出　　处：《食品与营养科学》2023年第2期122-130,共9页Hans Journal of Food and Nutrition Science

摘　　要：本文主要研究了PGA对果肉型果汁饮料品质的影响。通过单因素实验,对产品的稳定性进行评价,找出果肉型果汁饮料中PGA的最适添加量为0.03%~0.05%,然后通过正交实验得出复配功能配料的最佳添加量为PGA 0.03%、CMC-Na 0.15%、黄原胶0.07%、海藻酸钠0.10%。This paper mainly studied the effect of PGA on the quality of fruit pulp juice beverage. Through single factor experi-ment, the stability of the product was evaluated, and the optimum adding amount of PGA in the pulp juice beverage was found to be 0.03%~0.05%. Then the orthogonal experiment showed that the optimum adding amount of the compound functional ingredients was 0.03% PGA, 0.15% CMC-Na, 0.07% xanthan gum and 0.10% Citrus fiber.

关 键 词：海藻酸丙二醇酯 果肉型果汁饮料 稳定性 海藻酸钠 

分 类 号：TS2[轻工技术与工程—食品科学与工程]