结冷胶在悬浮饮料体系中的应用研究

Research on use of gellan gum in suspended beverage systems

[目的]研究结冷胶在悬浮饮料体系中的应用。[方法]分别以结冷胶、碳酸钙、多聚磷酸钠、柠檬酸为单因素,制备悬浮溶液,评定不同因素对悬浮体系的悬浮能力及稳定性等性能的影响。并以结冷胶、碳酸钙、多聚磷酸钠、柠檬酸为试验因素,选用L9(34)正交试验,通过对产品的感官评定与方差分析,得出用结冷胶制备悬浮体系的最佳配方。[结果]最佳配方为:结冷胶0.018%、碳酸钙0.04%、多聚磷酸钠0.02%、柠檬酸0.2%。[结论]为结冷胶在悬浮饮料中应用提供依据。

[Objective] To study the use of gellan gum in suspended beverage systems. [Method] Suspension solutions were prepared with gellan gum, calcium carbonate, sodium triply phosphate and citric acid as the single factor, respectively. The influences of different factors on the suspending power and stability of the suspension systems were assessed, and with gellan gum, calcium carbonate, sodium triply phosphate and citric acid as the test factors, through L9（34） orthogonal experiments, the sensory evaluations of products and analyses of variance, the optimum formula was determined in which gellan gum was used to prepare a suspended beverage system. [Results] The optimum formula was： gellan gum 0.018%, calcium carbonate 0.04%, sodium triply phosphate 0.02% and citric acid 0.2%. [Conclusion] Some references were provided for the use of gellan gum in suspended beverages.