山楂枸杞复合果汁悬浮和色泽稳定性的研究

Study on Suspension and Color Stability of Hawthorn-Wolfberry Composite Fruit Juice

为研究黄原胶、羧甲基纤维素钠、海藻酸钠等稳定剂添加量对山楂枸杞复合果汁饮料悬浮稳定性和色泽稳定性的影响,以山楂和枸杞为原料,采用单因素试验和响应面试验方法确定复合稳定剂最佳配方,通过测定在4℃储藏条件下果汁总酸、色泽和VC含量的变化,评估复合稳定剂对果汁稳定性的影响。结果表明,各因素对山楂枸杞复合果汁稳定性影响的顺序为:黄原胶添加量>麦芽糊精添加量>结冷胶添加量>羧甲基纤维素钠添加量。复合稳定剂的最佳配方为0.09%黄原胶、0.22%羧甲基纤维素钠、0.04%结冷胶、0.8%麦芽糊精,此时山楂枸杞复合果汁的稳定性最高,为80.56%。添加稳定剂的果汁在储藏过程中的VC损失和色差变化均比未添加稳定剂的果汁小。复合稳定剂可增加果汁的色泽和悬浮稳定性,提高复合果汁的品质。

To investigate the effect of the addition of stabilizers such as xanthan gum,sodium carboxymethyl cellulose,and sodium alginate on the suspension stability and color stability of hawthorn-wolfberry composite fruit juice,hawthorn and wolfberry used as raw materials.Single-factor experiments and response surface methodology were used to determine the optimal formula of the composite stabilizer.The effects of the composite stabilizers on juice stability were evaluated by measuring the changes in total acid,color,and vitamin C content of the juice stored at 4℃.The results showed that the order of the effects of various factors on the stability of hawthorn-wolfberry composite fruit juice was:xanthan gum>maltodextrin>gelled gum>sodium carboxymethyl cellulose.The optimal formula of composite stabilizers is 0.09% xanthan gum,0.22% sodium carboxymethyl cellulose,0.04%gelled gum,and 0.8% maltodextrin.At this time,the stability of hawthorn-wolfberry composite juice reached the highest level of 80.56%.The juice with added stabilizers had a smaller loss of vitamin C and color difference changes during the storage compared to the juice without stabilizers.Composite stabilizers can increase the color and suspension stability of fruit juice,thereby improving the quality of composite fruit juice.