苹果汁豆乳饮料的稳定性研究

Study on Stabilities of Apple Juice Soymilk Beverage

采用单因素试验和正交试验对影响苹果汁豆乳饮料稳定性的4个因素,即增稠剂、磷酸盐、均质条件和杀菌条件进行了研究。结果表明:增稠剂的最佳复配组合为果胶0.15%,CMC-Na 0.25%,海藻酸钠0.30%;络合剂磷酸盐的最佳复配为六偏磷酸钠0.04%,三聚磷酸钾0.04%,焦磷酸钠0.04%;在55℃、50+25 MPa均质2次,80℃杀菌10 min条件下制得的苹果汁豆乳饮料稳定系数为0.921,离心沉淀率为1.13%,可稳定保存,是一款可工业化生产饮料新品。

In this paper,one kind of nutritious and delicious beverage mixing with apple juice and soymilk was prepared and its storage stability was studied. The effects of thickener, chelator, the homogenization and pasteurization on the stability and the taste of apple juice soymilk beverage were studied using single factor and orthogonal test. The proportion of composite thickener of apple juice soymilk beverage was constituted by 0.15% pectin,0.25% CMC-Na and 0.30% sodium alginate tech grade. The optimal proportion of composite phosphatic was constituted by 0.04% hexametaphosphate ,0. 04% potassium tripolyphos- phate ,0. 04% sodium pyrophosphate. The optimum processing conditions were homogened by 50 ＋ 25 MPa at 55℃ for twice, pasteurized at 85 ℃ for 15 min. Under those conditions, stability coefficient of the compound beverage was 0. 921, centrifugal sedimentation rate was 1.13%. It was a new kind of beverage suitable for industrialized production.