复配稳定体系对清爽型酸性乳饮稳定性和口感的影响

Effect of compound stability system on the stability and taste of clear acidic milk beverage

以澄清指数、黏度、离心沉淀率作为产品稳定性评价指标,研究了大豆多糖(SSPS)、果胶(HMP)、CMC三种常用稳定剂对清爽型酸性乳饮稳定性和口感的影响。通过单因素实验结果表明:三种稳定剂对产品稳定性均有一定的作用,相同添加量的条件下黏度大小依次为:CMC>HMP>SSPS。考虑产品清爽口感需求,将SSPS分别与HMP和CMC进行复配。经过复配后得到稳定性最佳方案为:2‰SSPS与3‰HMP或3‰SSPS与2‰CMC。通过对两个稳定性最佳方案进行感官评价实验,得到兼具清爽口感和稳定性能的最终方案为:2‰SSPS与3‰HMP复配。该文为口感清爽型酸性饮品的开发和稳定体系的搭建提供一定的实际参考和理论依据。

The effects of soybean polysaccharide(SSPS),high methoxyl pectin and CMC on the stability and taste of the refreshing acidic milk beverage were studied with clarification index,viscosity and centrifugal precipitation rate as the evaluation indexes.The results of single factor experiment showed that the three stabilizers had a certain effect on the stability of the product.At the same dosage,the viscosity of the product was CMC>HMP>SSPS.Taking the refreshing taste of the product into consideration,SSPS were respectively mixed with HMP and CMC.The optimal stability formula was as follows:2‰SSPS and 3‰HMP,or 3‰SSPS and 2‰CMC.Through the sensory evaluation experiment on the two optimal schemes,the final scheme with refreshing taste and stable performance was obtained:2‰SSPS mixed with 3‰HMP.This paper provides some practical reference and theoretical basis for the development of refreshing acidic milk beverage and the establishment of stable system.