摘要
稳定剂的选择及配比确定是复合果蔬汁运动饮料研制中的重要环节。通过DesignExpert对复合果蔬汁运动饮料中的稳定剂进行最佳配方设计,建立各组分比例对产品感官质量之间的回归模型,考查各组分间的相互效应。获得复合果蔬汁运动饮料稳定剂的最优配方为:CMC-Na0.33%、黄原胶0.16%、蔗糖酯0.14%、单甘酯0.06%。
The selection of stabilizers and their proportioning is very important in the production of fruit vegetable juice sport beverage. The optimum formulation design is conducted using Design Expert. The regression model is established to examine the interactions of the various components in terms of the taste of the products. The obtained optimum formulation of the fruit vegetable juice sport beverage is as follows： CMC-Na 0.33%,xanthan gum0.16%,sucrose ester 0.14%,monoglyeeride0.06%
出处
《农业科技与装备》
2011年第1期18-20,共3页
Agricultural Science & Technology and Equipment
基金
江苏省淮安市科技支撑计划项目<复合果蔬汁运动饮料的研究开发>(HAG8058)
关键词
功能性饮料
复合果蔬汁
稳定剂
优化设计
配方
研究
functional beverage
compound fruit and vegetable juice
stabilizer
optimum design
formulation
research
