三赞胶与瓜尔胶复配在山楂汁饮料中的应用

Application of Compound of Sanzan and Guar Gum in Hawthorn Juice Beverage

以表观粘度、感官评价、离心沉淀率三个指标为依据,研究了三赞胶与瓜尔胶复配质量比例对山楂汁饮料品质的影响。结果表明:当三赞胶和瓜尔胶复配质量比9∶1~2∶8时,两者在表观黏度方面存在协同增效作用;在食用胶总添加量为0.4 g/100 mL,三赞胶与瓜尔胶复配质量比为4∶6时,制得的山楂汁饮料感官品质较优,稳定性好。

Based on apparent viscosity,organoleptic evaluation and centrifugal sedimentation rate,the effect of compound ratio of sanzan gum and guar gum on the quality of hawthorn juice was studied.The results showed that when the mass ratio of sanzan and guar gum was 9∶1~2∶8,there was a synergistic effect on the apparent viscosity,and when the total amount of edible gum was 0.4 g/100ml,the apparent viscosity of the mixture was increased,the compound of sanzan and guar gum,with a mass ratio of 4∶6,produced hawthorn juice with good sensory quality and stability.