膳食纤维饮料稳定性的探讨

Study on the stability of fibre beverage

对纤维饮料的稳定性进行了探讨,考察了影响纤维饮料稳定性的因素。实验发现纤维添加量、纤维粒度、纤维种类和稳定剂是影响纤维饮料稳定性的主要因素。结果表明膳食纤维添加量宜控制在6%以下,纤维粒度控制在140目以上,由水溶性纤维制成的饮料稳定性要比由水不溶性制成的高;最佳复配稳定剂的添加量为CMC-Na0.15%、黄原胶0.15%、海藻酸钠0.1%。

The stability of fibre beverage was studied. The effect of some factors on fibre beverage stability was considered. The addition, granularity, type of fibre and stabilizer were the four major factors. Results showed that the fibre addition should be controlled under 6%, granularity be up 140 items, and beverage made from water-soluble had better stability than that from water-insoluble fibre; the optimum additions of stabilizers are 0.15% of CMC-Na, 0.15% of Xanthan gum, and 0.1% of Algin.