果汁饮料稳定剂在果浆饮料中的应用研究

Study on use of stabilizing agent in syrup beverage

采用单因素试验和正交试验,研究了果汁饮料稳定剂在果浆饮料中的应用效果,确定了加工过程中稳定剂的选择和最佳配方,研究了不同配方的复合稳定剂、均质压力、杀菌温度等因素对果浆饮料稳定性的影响,研制出口感、风味良好、营养丰富、体系稳定的果浆饮料。桃果肉饮料最佳配方为桃浆40%、桃浓缩清汁1.5%、白砂糖1.0%、果葡糖浆5.5%、复合稳定剂0.20%、复合甜味剂0.1%、苹果酸0.1%、柠檬酸0.12%、维生素C 0.05%、食用香精0.08%。由此配方所生产的果浆饮料口感、风味最佳,在40MPa压力下进行均质;在98℃杀菌30 s,果浆饮料的风味和稳定性最佳。此研究有效解决了果浆生产过程中因果肉絮凝沉淀或口感粘稠、流动性差,致使果肉质感不明显,口感不细腻爽滑,而影响果浆饮料的市场推广和销售等问题,并进一步为研究和开发新型果浆饮料提供一定的参考价值。

The effect of stabilizing agent in syrup beverage preparation process was investigated respectively by single factor experiment and ortbogonal design experiment in this study. The right selection and optimal formula of using stabilizing agent was determined by studying the influence of different kinds of complex stabilizing agent, pressure of homogeneous, temperature of sterile on syrup stability, and finally the better feel, good favor, rich nutriment and stable system of syrup was obtained. The optimal formula of peach syrup was made of 40% peach syrup, 1.5% concentrated peach juice, 1.0% sucrose, 5.5% syrup of fruct - glucose, 0. 20% complex stabilizing agent, 0. 1% complex sweet agent, 0. 1% malic acid, O. 12% citric acid, 0.05% vitamin C, 0. 08% edible essence, using this tbrmula to produce syrup beverage showed better felling and good flavor, and under pressure of 40MPa homogenizing and sterilizing it for 30 seconds under 98℃, this syrup beverage presented the best stability. This study will effectively resolve these problems such as flesh deposition or tasted feeling thick, bad fluidization that making surup beverage unpalatable, no glossy and finally leading to the market distribution of syrup beverage. And also this study will give some reference for further research and develop some new type syrup beverage.