苹果梨复合果汁饮料复配增稠剂的稳定性研究

Stability of mixed thickener from apple-pear compound juice

以苹果、梨为原料,研究了苹果梨复合果汁添加纯天然复配增稠剂的稳定性。在单因素试验的基础上,以沉淀率为指标,通过正交试验确定最适复配比例为:0.1%卡拉胶,0.1%果胶,0.02%黄原胶。同时以黏度和感官评定为参考,验证试验表明,复配增稠剂沉淀率为21.63%,黏度为9.89×10-3Pa·s,稳定效果良好,产品具有较浓的果香,口感饱满。

The stability of apple-pear composite juice added with natural mixed thickener was investigated in this paper. The optimal compositions were obtained through single factor experiment and orthogonal experiment as follows： carrageenan 0.1%, pectin 0.1%, and xanthan gum 0.02%. According to the viscosity and sensory evaluation, the results of verification experiment showed that the sedimentation rate of compound stabilizer rate was 21.63% and the viscosity was 9.89×10^-3 Pa·s. In addition, the stabilization of fruit juice was improved and had a good flavor.