三种稳定剂对猕猴桃椰汁复合乳饮料稳定性的影响

Effects of stabilizers on the stability of kiwifruit and coconut juice mixed milk beverage

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 milk-based beverages.