摘要
为了提高无糖番茄百香果复合果汁的稳定性能,减少分层现象,通过研究复合稳定剂以及添加量来提高复合果汁的稳定性。试验选取黄原胶、CMC-Na、琼脂、海藻酸钠、瓜尔豆胶、结冷胶这六种常见的稳定剂进行筛选研究,优选出结冷胶、黄原胶、瓜尔豆胶这三种稳定剂进行单因素试验和正交试验,以分层程度和悬浮稳定性作为测定指标,结合感官效果得出最佳的复合稳定剂配方。研究结果显示,最佳的复合稳定剂配方为:结冷胶的添加量为0.1%,黄原胶的添加量为0.07%,瓜尔豆胶的添加量为0.08%,在此配方下,研制出的无糖番茄百香果复合果汁组织均匀一致,具有较好的稳定性和口感,为无糖番茄百香果复合果汁的贮藏稳定性的研究提供了依据。
In order to improve the stability of sugar-free tomato and passion fruit composite juice and reduce the phenomenon of delamination,the stability of the composite juice was inmproved by studying the composite stabilizer and the addition amount.In the experiment,six common stabilizers,namely xanthan gum,CMC-Na,agar,sodium alginate,guar gum,and gellan gum,were selected for screening and research.The three stabilizers,namely Gellan gum,Xanthan gum and Guar gum,were selected for single factor test and orthogonal test.The degree of stratification and suspension stability were taken as measurement indexes,and the optimal compound stabilizer formula was obtained by combining sensory effects.The research results showed that the optimal compound stabilizer formula was:the addition amount of gellan gum was 0.1%,the addition amount of xanthan gum was 0.07%,and the addition amount of guar gum was 0.08%.Under this formula,the structure of sugar-free tomato and passion fruit complex juice was uniform,with good stability and taste,which provided a basis for the study of the storage stability of sugar-free tomato and passion fruit complex juice.
出处
《大众科技》
2023年第2期60-64,共5页
Popular Science & Technology
基金
2020年度广西民族师范学院科研经费资助项目(2020FG001)
2021年广西自治区级大学生创新创业训练计划项目(S202110604172)
2022年度广西民族师范学院校级教学改革研究课题(JGZD202208)。
关键词
番茄
百香果
复合果汁
稳定剂
稳定性
tomato
passion fruit
compound juice
stabilizer
stabilization
