摘要
该研究利用果胶-黄原胶复合稳定剂处理余甘子汁,以解决余甘子浓缩汁的二次沉淀问题,进一步提高余甘子饮料在储存期间的稳定性。以透光率为评价指标,在单因素试验基础上,通过Box-Behnken响应面分析法研究余甘子汁澄清的最佳工艺条件。结果表明,果胶-黄原胶复合稳定剂优化余甘子汁澄清的最佳工艺参数为复合稳定剂添加量0.02%、果胶-黄原胶质量比1∶3、澄清时间10 min、澄清温度25℃,该工艺条件下余甘子汁的透光率为(40.5±0.9)%。应用复合稳定剂处理余甘子汁,能有效提高余甘子汁的透光率,有效减少后期储存期间沉淀的产生。
In this study,pectin-xanthan gum compound stabilizer is used to treat Phyllanthus emblica L.juice in order to solve the secondary precipitation problem of concentrated Phyllanthus emblica L.juice and further improve the stability of Phyllanthus emblica L.beverage during storage.With transmittance as the evaluation index,the optimal process conditions for the clarification of Phyllanthus emblica L.juice are investigated by Box-Behnken response surface analysis method on the basis of single factor test.The results show that the optimal process parameters for the optimization of the clarification of Phyllanthus emblica L.juice with pectin-xanthan gum compound stabilizer are the addition amount of compound stabilizer of 0.02%,pectin-xanthan gum mass ratio of 1∶3,clarification time of 10 min and clarification temperature of 25℃.Under such process conditions,the transmittance of Phyllanthus emblica L.juice is(40.5±0.9)%.The application of compound stabilizer to treat Phyllanthus emblica L.juice can effectively improve the transmittance of Phyllanthus emblica L.juice and effectively reduce the generation of precipitation during the later storage.
作者
孟晓
金刘翠
冉然
张颖
蒋丽施
景林
MENG Xiao;JIN Liu-cui;RAN Ran;ZHANG Ying;JIANG Li-shi;JING Lin(School of Public Health,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;School of Light Industry and Materials,Chengdu Textile College,Chengdu 611731,China)
出处
《中国调味品》
CAS
北大核心
2023年第9期115-121,共7页
China Condiment
基金
四川省凉山州科技计划重点研发项目(20ZDYF0098)。
关键词
余甘子汁
复合稳定剂
澄清
透光率
响应面优化
Phyllanthus emblica L.juice
compound stabilizer
clarification
transmittance
response surface optimization
