摘要
研究了螺旋藻口服液的调配工艺及稳定性。在加工过程中运用流变学中的Stokes定律分析口服液的悬浮稳定性,用浊度差ΔE作为考核稳定性的指标,研究混合稠化剂的添加量、蔗糖的添加量以及pH值对口服液稳定性的影响,同时研究β-环状糊精对螺旋藻腥味的掩盖作用,以及螺旋藻酶解液、人参鹿茸浓缩液、蔗糖、蜂蜜的添加量对口服液风味的影响。结果表明:按螺旋藻酶解液40%,人参、鹿茸浓缩液1.5%,β-环状糊精0.3%,蔗糖7.0%,蜂蜜2.8%,CMC-Na0.10%、黄原胶0.04%、海藻酸钠0.06%进行调配,用NaHCO3调节pH7.0～8.0,121℃灭菌10min,得到的螺旋藻口服液呈黄绿色,均匀半透明,无分层现象,口感良好,无腥味。
With papain-catalyzed hydrolysate of Spirulina, ginseng concentrate （containing 1.5-1.6 g saponins/L） and pilose antler concentrate （containing 3.3-3.5 g proteins/L） as the main materials, a Spirulina oral liquid was developed. In the processing of the oral liquid, β-cyclodextrin was added in order to mask odor of Spirulina, and mixture of the above three materials was stabilized by addition of mixed thickeners （CMC-Na, xanthan gum and sodium alginate） and addition of sucrose and pH adjustment. The stabilization effect was evaluated in terms of alterations in turbidity （ A E） of the mixture of Spirulina hydrolysate and ginseng and pilose antler and concentrates. Finally, proportions of Spirulina hydrolysate, sucrose, mixed ginseng and concentrates （1：1, V/V） and honey composing the oral liquid were optimized by orthogonal design with comprehensive sensory evaluation score as the indicator. The best formulation was obtained by mixing 40% Spirulina hydrolysate, 1.5% mixed ginseng and concentrates, 7% sucrose, 2.8% honey, 0.3% [5-cyclodextrin, 0.10% CMC-Na, 0.04% xanthan gum and 0.06% sodium alginate, secondary adjusting the pH to 7.0-8.0 with NaHCO3, and final sterilizing the mixture system at 121 ℃ for 10 min. The oral liquid product obtained by this formulation was green-yellow and uniformly distributed, with good taste but without the Spirulina ordor, and demixing did not occur to the product after standing for a long time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第12期90-93,共4页
Food Science
关键词
螺旋藻
调配
稳定性
口味
口服液
Spirulina
formulation
stabilization
taste
oral liquid
