摘要
以LUMiSizer分析仪测得产品的不稳定系数作为主要评价指标,对大果粒椰果酸性乳饮料产品的复配稳定剂配方进行了研究。结果表明,4款市售酸性乳饮料产品的不稳定系数均<0.1,黏度为20~30 mPa·S;羧甲基纤维素钠的型号和添加量均显著影响产品的不稳定系数,体系黏度越高,产品的稳定性也越好;缓冲盐、乳化剂的复配比例均对不稳定系数有一定的影响;优化后的复配稳定剂配方为0.5%FVH9-II型羧甲基纤维素钠、0.02%复配缓冲盐[m(三聚磷酸钠)∶m(柠檬酸钠)=2∶4]以及0.1%复配乳化剂[m(蔗糖脂肪酸酯)∶m(单甘脂)=1∶4];使用该稳定剂配方制作的大果粒椰果酸性乳饮料罐头,产品稳定性可以满足常温下货架期12个月要求。
The formula of compound stabilizers for acidic milk beverage supplemented with nata-de-coco was studied,and the major instability index was determined by the LUMiSizer analyzer.The results showed that all of the instability indices of four commercial acidic milk beverages were less than 0.1,and the viscosities were in the range of 20-30 mPa·S.The types and supplementing amounts of sodium carboxymethyl cellulose(CMC)had obvious effects on the instability indexes.Moreover,the beverage system with the higher viscosity displayed the better stability and both buffer salts and emusifiers had certain effects on the instability indexes.The optimized formula was 0.5%sodium carboxymethyl cellulose(CMC),0.02%buffer salts composed of sodium tripolyphosphate and sodium citrate(the ratio was 2∶4)and 0.1%compound emulsifier containing sucrose ester and glycerol monostearate with the mass ratio of 1∶4.The compound stabilizer with this formula contributed great stability to the canned acidic milk beverages supplemented with nata-de-coco,which met the requirements of 12-month-shelf life at normal temperature.
作者
冯伟
秦禹
黄银
赵慧娟
余长发
王涛
张昊
王韧
FENG Wei;QIN Yu;HUANG Yin;ZHAO Huijuan;YU Changfa;WANG Tao;ZHANG Hao;WANG Ren(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Fujian Quanzhou Xiduoduo Food Co.Ltd.,Quanzhou 362000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第23期246-251,共6页
Food and Fermentation Industries
关键词
酸性乳饮料
不稳定系数
椰果大果粒
罐头
acidic formulated milk beverage
instability index
nata-de-coco
can
