混浊型姜汁饮料的稳定性研究

Study on Stability of Cloudy Ginger Beverage

以鲜姜为主要原料,加入柠檬酸钠、甜蜜素、姜黄素等辅料,研制出一种营养美味,且具有保健功能的混浊型姜汁饮料.混浊型姜汁饮料易产生沉淀,造成沉淀的主要物质是淀粉和姜黄素.在确定混浊型姜汁饮料配方的基础上,通过添加稳定剂提高姜汁饮料的稳定性.试验结果表明,稳定剂的最佳配比为:果胶0.04%,黄原胶0.1%,CMC-Na0.08%.

With Ginger as the main raw material, together with sodium citrate, sodium cyclamate, curcumin and other accessories, a nutritious, delicious and healthy functional ginger drink was developed. It was starch and cureumin that made ginger drink easy to precipitate. The ginger drink formula was determined, and stabilizers were added to improve stability of ginger drink. The results showed that the optimum stabilizer ratio is 0. 04% pectin, xanthan gum 0. 1%, CMC-Na 0. 08 0/40.