浑浊石榴汁稳定性研究

Study on the Stability of Turbid Pomegranate Juice

为研究浑浊石榴汁的稳定性,以浊度保留率和Zeta电位为考察指标,采用单因素试验和正交试验结合的方式,评价羧甲基纤维素钠(CMC-Na)、海藻酸钠、黄原胶、果胶四种亲水胶体及均质条件对浑浊石榴汁稳定性的影响。结果表明:采用0.10%的黄原胶、0.07%的海藻酸钠和0.05%的羧甲基纤维素钠作为稳定剂时,果汁稳定性较好。浑浊石榴汁最佳的均质条件为60 MPa压力下,均质2次。

In order to improve the stability of turbid pomegranate juice, the effects of four hydrophilic colloids CMC-Na,sodium alginate, xanthan gum and pectin and the homogenization conditions on stability of pomegranate juice were studied by single factor and orthogonal experiments with turbidity retention rate and zeta-potential as investigated parameters. The results showed that using 0.10% xanthan gum, 0.07% sodium alginate and 0.05% carboxyl methyl cellulose as stabilizer, and when the juice was homogenized twice at 60 MPa, the stability of the final pomegranate juice was the best.