海红果发酵乳饮料稳定效果的研究

Research on the Different Stabilizers for the Milk Drink about Malus micromalus Makino

选择海藻酸钠、果胶、黄原胶、CMC-Na、明胶和卡拉胶等6种稳定剂,采用单因素和正交试验方法,探究不同稳定剂对海红果发酵乳饮料稳定效果的影响。结果表明,在6种稳定剂添加量均为0.1%时,对海红果发酵乳饮料的稳定效果较好的4种稳定剂分别为:果胶、黄原胶、海藻酸钠和CMC-Na;4种稳定剂复合的稳定剂的最佳添加量为:果胶浓度0.25%,黄原胶0.1%,海藻酸钠0.15%,CMC-Na0.6%,自然沉降率为5.22%。说明该复合稳定剂可有效提高海红果乳饮料的稳定性能。

In this experiment,sodium alginate,pectin,xanthan gum,cmc-na,gelatin and carrageenan were selected as four stabilizers with better stabilization effect on fermented milk beverage of sea red fruit.The effects of different stabilizers on fermented milk beverage of sea red fruit were investigated by single factor and orthogonal test.The results showed that when the added amount of six stabilizers was 0.1%,the four stabilizers with better stabilization effect on the fermented milk beverage of sea red fruits were pectin,xanthan gum,sodium alginate and cmc-na.The optimal addition amount of stabilizer obtained after the combination of the four stabilizers was as follows:pectin concentration was 0.25%,xanthan gum concentration was 0.1%,sodium alginate concentration was 0.15%,cmc-na concentration was 0.6%,and natural sedimentation rate was 5.22%,indicating that the composite stabilizer could effectively improve the stability of haihong fruit milk beverage.