银耳粗多糖对姜汁乳饮料稳定性的研究

Study on the stability of Tremella polysaccharides on ginger milk beverage

以姜汁乳饮料黏度、稳定系数和感官品质为指标,考察了银耳粗多糖(TP)、羧甲基纤维素钠(CMC)、黄原胶和魔芋胶的添加量对姜汁乳饮料稳定性的影响,并对其添加量进行了优化,与未添加任何胶体的姜汁乳饮料进行比较。结果显示:最佳条件为银耳粗多糖添加量0.50%、羧甲基纤维素钠添加量0.15%、黄原胶添加量0.15%、魔芋胶添加量0.15%,得到姜汁乳饮料的稳定系数为98.6%,黏度为59 mPa·s,感官品质优于未添加任何胶体的姜汁乳饮料。

The effects of the contents of Tremella polysaccharide(TP),sodium carboxymethyl cellulose(CMC),xanthan gum and konjac gum on the stability of ginger milk beverage were investigated by using the viscosity,stability coefficient and sensory quality of ginger milk beverage as indexes.Moreover,the addition amount was optimized and compared with ginger milk beverage without any colloid.The results showed that the optimum conditions were TP 0.5%,CMC 0.15%,xanthan gum 0.15%,konjac gum 0.15%.The stability coefficient and viscosity of the ginger milk beverage were 98.6%and 59 mPa·s,respectively.The sensory quality was also superior to that of ginger milk without any colloid.