三种稳定剂对猕猴桃椰汁复合乳饮料稳定性的影响
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摘要
猕猴桃汁口味单一、酸涩味较强,其含有的悬浮颗粒可能在某些加工环节(如加热)和储藏过程导致产品出现絮凝或沉降等不稳定现象。该文拟开发一种以猕猴桃为主要原料的稳定性良好的复合乳饮料,以感官评价分数、总酸和浊度为指标,得到风味和品质较优的复合乳饮料配方(猕猴桃汁、脱脂牛奶和椰汁添加量(质量分数)分别为12%、25%和10%);与羧甲基纤维素钠(CMC-Na)和海藻酸钠相比,黄原胶具有较强的增稠作用并对该饮料稳定效果最好;通过响应面优化,确定了复配稳定剂添加量(质量分数)为0. 142%(CMC-Na、黄原胶和海藻酸钠添加量(质量分数)分别为0. 022%、0. 045%和0. 075%),所得复合乳饮料的稳定性最好(离心沉淀率仅为2. 61%)并且黏度较低。该文为开拓猕猴桃相关产品提供一定的理论基础,也为稳定果汁乳饮料提供一定参考。
Kiwi juice has a simple taste profile and strong sourness,and its suspended particles may cause instability of the product during processing( e. g. heating) and storage,such as flocculation or sedimentation. This study aimed to develop a kiwifruit-based mixed milk beverage with a good stability. A formulation that gave the beverage superior flavor and quality was as follows: 12% kiwi juice,25% skimmed milk,and 10% coconut juice. Compared with sodium carboxymethyl cellulose( CMC-Na) and sodium alginate,xanthan gum had stronger thickening effect and its stabilizing effect was the best. The optimized amount of the composite stabilizers was 0. 142%( the concentrations of CMC-Na,xanthan gum,and sodium alginate were 0. 022%,0. 045%,and 0. 075%,respectively). Under this condition,the centrifugation precipitation rate of the beverage was only 2. 61% and it has low viscosity. This study provides scientific basis for developing kiwifruit related products and can be a guidance for stabilizing juice and milkbased beverages.
Kiwi juice has a simple taste profile and strong sourness,and its suspended particles may cause instability of the product during processing( e. g. heating) and storage,such as flocculation or sedimentation. This study aimed to develop a kiwifruit-based mixed milk beverage with a good stability. A formulation that gave the beverage superior flavor and quality was as follows: 12% kiwi juice,25% skimmed milk,and 10% coconut juice. Compared with sodium carboxymethyl cellulose( CMC-Na) and sodium alginate,xanthan gum had stronger thickening effect and its stabilizing effect was the best. The optimized amount of the composite stabilizers was 0. 142%( the concentrations of CMC-Na,xanthan gum,and sodium alginate were 0. 022%,0. 045%,and 0. 075%,respectively). Under this condition,the centrifugation precipitation rate of the beverage was only 2. 61% and it has low viscosity. This study provides scientific basis for developing kiwifruit related products and can be a guidance for stabilizing juice and milkbased beverages.
引文
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[2] PARKAR S G,REDGATE E L,WIBISONO R,et al. Gut health benefits of kiwifruit pectins:Comparison with commercial functional polysaccharides[J]. Journal of Functional Foods,2010,2(3):210-218.
[3]李加兴,余娇,黄诚,等.猕猴桃籽油的体外抗氧化活性[J].食品科学,2012,33(23):51-54.
[4]张美芳,何玲,张美丽,等.猕猴桃鲜果贮藏保鲜研究进展[J].食品科学,2014,35(11):343-347.
[5]高海生,梁建兰,柴菊华.果蔬贮藏保鲜产业现状、研究进展与科技支持[J].食品与发酵工业,2008,34(9):118-123.
[6]刘倍毓,邓利玲,胡小芳,等.冰温技术在果蔬贮藏保鲜中的应用研究进展[J].食品与发酵工业,2011,37(12):109-112.
[7]孙海涛,金昱言,邵信儒,等.真空干燥对野生软枣猕猴桃果脯感官品质的影响[J].食品科学,2014,35(10):82-87.
[8]王卫东,杨毅,刘全德,等.微波膨化猕猴桃脆片工艺的优化[J].食品工业科技,2014,35(20):299-302.
[9] PARK Y S,HAM K S,PARK Y K,et al. The effects of treatment on quality parameters of smoothie-type ‘Hayward’kiwi fruit beverages[J]. Food Control,2016,70:221-228.
[10]朱克永,方燕.紫薯猕猴桃复合饮料生产工艺优化及抗氧化性研究[J].食品研究与开发,2018,39(7):100-106.
[11]陈红梅,王沙沙,尹何南,等.不同工艺处理对野生猕猴桃酒品质的影响[J].食品科学,2018,39(4):233-240.
[12]杜国军,张芳菲,HANHINEVA K.沙果、猕猴桃复合果醋酿制工艺的研究[J].中国调味品,2018,43(4):137-139.
[13]张洪,毛玉涛,马明霞,等.火棘猕猴桃复合饮料的研制[J].中国酿造,2017,36(8):177-181.
[14]清源.毛木耳猕猴桃复合饮料的研制[J].江苏农业科学,2012,40(3):262-264.
[15]王晓晴,王榆元,曾晓雄.乳酸发酵猕猴桃汁的研究[J].食品科学,2007,28(3):151-154.
[16]王岸娜.壳聚糖澄清猕猴桃果汁及其澄清机理的探讨[D].无锡:江南大学,2004.
[17]蒋萌蒙.吡效隆对猕猴桃品质影响及猕猴桃芦荟复合饮料的加工工艺研究[D].西安:陕西师范大学,2008.
[18]周笑犁,谢国芳,王瑞,等.微波和巴氏灭菌对猕猴桃汁品质影响的比较[J].食品工业科技,2014,35(18):137-140.
[19]罗玲泉.稳定剂的复配对酸乳饮料稳定性的影响[J].食品与发酵工业,2008,34(9):163-167.