摘要
根据感官评分确定雪莲果芹菜复合饮料的配方，研究黄原胶、卡拉胶、瓜尔豆胶、明胶、羧甲基纤维素钠、海藻酸钠等6种稳定剂对雪莲果芹菜复合饮料稳定性的影响，并通过正交试验确定复合饮料的最适稳定剂及其质量分数。结果表明，复合饮料配方为：雪莲果汁40％，芹菜汁20％，蛋白糖0．12％；对复合饮料稳定性较好的稳定剂及其质量分数范围为：黄原胶0．03％～0．09％、卡拉胶0．05％～0．15％、海藻酸钠0．05％～0．15％；复合稳定剂及其质量分数为：黄原胶0．07％，卡拉胶0．06％，海藻酸钠0．08％。
The formula of yacon and celery compound beverage was determined according to sensory organs evaluation. The effects of xanthan gum, carrageenan, guar gum, gelatin, carboxy methylcellulose and sodium alginate on the stability of compound beverage were studied. The mixed stabilizers of compound beverage were determined by orthogonal experiment. The results showed that the optimal formula was as follows： the yacon juice 40%, the celery juice 20%, the protein sugar 0.12%. The optimum stabilizers and its mass tractions to yacon and celery compound beverage were xanthan gum 0.03%-0.09%, carrageenan 0.05%-0.15%, sodium alginate 0.05%-0.15%. The mixed stabilizers and mass fractions of compound beverage were xanthan gum 0.07%, carrageenan 0.06%, sodium alginate 0.08 %.
出处
《食品工业》
CAS
北大核心
2011年第2期80-82,共3页
The Food Industry
基金
山东省高校科技计划项目(J09LC75)
关键词
雪莲果
芹菜
复合饮料
稳定剂
yacon
celery
compoundjuicebeverage
stabilizer
