几种稳定剂对玉米饮料稳定性的效应研究

The stability of the beverage of maize

试验从稳定剂中筛选出3种稳定剂进行正交试验,以提高玉米饮料的稳定性。实验结果表明,玉米饮料中分别加入一定量的黄原胶、三聚磷酸钠和CMC-Na能提高其稳定性,添加0.05%的黄原胶、0.02%CMC-Na和0.12%三聚磷酸钠能有效的降低玉米饮料的沉淀率,增强其稳定性,效果最好。

Three kinds of stabilizers were screened from stabilizers to select the best combination for rising the stability of the beverage of maize with the orthogonal experiment. The result shows that： adding some xanthan gum, sodium tripolyphosphate or CMC-Na can maintain the stability of the beverage of maize. The combination of 0.05% xanthan gum, 0.12% sodium tripolyphosphate and 0.02% CMC-Na can reduce the precipitation and maintain the stability of the beverage of maize effectively.