青稞黄豆谷物饮料原淀粉复合抗老化剂配比优化研究

Proportion optimization on compound ageing resistance of original starch of highland barley and soybean cereal beverage

筛选出青稞黄豆谷物饮料中原淀粉抗老化剂各组分最佳添加量为:蔗糖脂肪酸酯1.3g/L、结冷胶0.127g/L、六偏磷酸钠0.12g/L、三聚磷酸钠0.05g/L,品质稳定性达10个月以上,通过感官评价、理化及微生物检测,各项指标均达到国家标准。

The optimal additive dose of compound age resister of original starch in compound cereal beverage of highland-barley has been selected,the best proportion was obtained as follows：Sucrose fatty acid ester1.3 g/L,gellan gum 0.127 g/L,sodium hexametaphosphate 0.12 g/L,sodium tripolyphosphate 0.05 g/L,shelf life of the beverage exceed ten months.By sensory analysis,physical and chemical testing and microbiological examination.The key indicator of the beverage meet related regulation of National Standards（GB）.