混合果蔬汁稳定性的研究

Research on the Stability of the Mixed Fruit-Vegetable Beverage

经过改良后的变性淀粉具有较好的热稳定性、酸稳定性、价格低廉等特点,研究致力于寻找一种含变性淀粉的复配稳定剂,用于改善混合果蔬汁的稳定性。通过单体稳定剂测试筛选出羟丙基淀粉(HPS)、果胶、CMC进行复配研究,在两两复配的基础上进行响应面试验设计,建立稳定性系数TSI值与3种稳定剂之间数学模型,并验证模型的有效性,确定混合果蔬汁中复配稳定剂的最佳组合为:CMC 1.40 g/kg、果胶0.36 g/kg、HPS 2.24 g/kg,此时混合果蔬汁饮料稳定性较好。

The modified starch has better thermal stability, acid stability and low price. Aim to find a compound stabilizer containing modified starch to improve the stability of the mixed fruit-vegetable beverage. On the basis of single factor experiment, hydroxypropyl starch（HPS）, CMC and pectin were selected to develop a kind of compound stabilizer. Using response surface of Box-Behnken design method, establish the mathematical model between TSI values and 3 types of stablizers. The results showed that the optimum combination of the compound stabilizer of the mixed fruit-vegetable beverage was that CMC 1.40 g/kg, pectin 0.36 g/kg, hydroxypropyl starch 2.24 g/kg.