沙棘浑浊果汁稳定性的研究

Research on the stability of turbid sea buckthorn juice

为解决沙棘果汁分层问题,选用果胶、阿拉伯胶、黄原胶、魔芋胶作为稳定剂,通过测定离心沉淀率与粒径大小,分析稳定剂对沙棘果汁稳定性的影响。根据单因素试验选择3种稳定效果好的黄原胶、果胶及阿拉伯胶进行响应面试验,并利用激光粒度分布仪分析添加稳定剂前后沙棘果汁的粒径分布的差异。结果表明,在果胶添加量0.14%、黄原胶添加量0.14%、阿拉伯胶添加量0.24%时,浑浊型沙棘果汁的离心沉淀率为0.45%;通过激光粒度分布仪分析显示,空白组90%粒径分布在8.95μm以下,而添加最优复配组合稳定剂的沙棘果汁粒径90%分布在4.92μm以下,表明添加优化后复配稳定剂的沙棘果汁稳定性好。

In order to solve the flocculation problem of sea buckthorn juice, using pectin, gum arabic, xanthan gum and konjac gum as stabilizer, by measuring centrifugal sedimentation rate and the particle size, the effect of stabilizers on the stability of sea buckthorn juice was analyzed. According to the single factor experiments, three kinds of stabilizer including xanthan gum, pectin and gum acacia were screened for the response surface experiments analysis, and the difference of particle size＇s distribution of sea buckthorn juice was analyzed by laser particle size analyzer before and after adding stabilizer. The results showed that under the condition of adding pectin 0.14%, xanthan gum 0.14% and gum arabic 0.24%, the centrifugal sedimentation rate of the juice was 0.45%. The results of laser particle size analyzer showed that 90% particle size＇s distribution of the blank group was below 8.95 μm, and 90% particle size＇s distribution of the optimal compound stabilizer was below 4.92 μm. It was shown that the sea buckthorn juice stability was good with compound stabilizer addition.