结冷胶对紫马铃薯饮料特性的影响

Effects of Gellan Gum on the Properties of Purple Potato Beverage

通过不同类型稳定剂对紫马铃薯饮料感官指标的影响研究,选择结冷胶作为紫马铃薯饮料的稳定剂,研究了高、低酰基结冷胶对贮藏期内紫马铃薯饮料流变特性、粒径分布、浊度、沉淀率、相分离等特性的影响,结果表明:添加低酰基结冷胶后的紫马铃薯饮料黏度η从0.016mPa/s增加到1.227mPa/s;添加高酰基结冷胶的紫马铃薯饮料流变特性更接近原汁,且对贮藏期内饮料的粒径影响不大,而低酰基结冷胶的添加增大了饮料的平均粒径;高酰基结冷胶的添加使紫马铃薯饮料上清液浊度由0.48上升到0.87,而添加低酰基结冷胶的上清液浊度则由0.46下降到0.26;高酰基结冷胶添加量为0.20‰时,饮料在37℃下贮藏15d后色差ΔE*为4.89,与对照组的ΔE*8.96差异显著(P<0.05)。当结冷胶添加量超过0.20‰后,饮料的浊度、沉淀率等指标趋于稳定。

By analyzing the sensory effects of purple potato beverage added with different types of stabilizers, gellan gum was selected as the stabilizer of the beverage. The characteristics of rheological parameters, particle size distribution, turbidity and phase separation of beverages were evaluated. The results showed that low acyl gellan gum increased the initial viscosity of purple potato beverage from 0.016 mPa/s to 1.227 mPa/s. The rheological characteristic and particle size distribution of the samples with high acyl gellan gum addition were very similar to control, while low acyl gellan gum increased the averaged particle size of the beverage. High acyl gellan gum also increased the beverage turbidity from 0.48 to 0.87, while low acyl gellan decreased the turbidity from 0.46 to 0.26. The ΔE* of the beverage stored at 37 ℃ for 15 days with and without 0.20‰(w/v) gellan gum addition were 4.89 and 8.96 respectly. The beverage properties inclined to stability as the concentration of gellan gum was above 0.2‰.