| 几种稳定剂对玉米饮料稳定性的效应研究 |
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| 引用本文： | 高愿军,李少华,周婧琦,秦令祥,赵森.几种稳定剂对玉米饮料稳定性的效应研究[J].食品科技,2012(7):244-247. |
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| 作者姓名： | 高愿军 李少华 周婧琦 秦令祥 赵森 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院;漯河食品职业学院;鹤壁市帮太食品有限公司 |
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| 基金项目： | 漯河市创新型科技团队项目(201010) |
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| 摘 要： | 试验从稳定剂中筛选出3种稳定剂进行正交试验,以提高玉米饮料的稳定性。实验结果表明,玉米饮料中分别加入一定量的黄原胶、三聚磷酸钠和CMC-Na能提高其稳定性,添加0.05%的黄原胶、0.02%CMC-Na和0.12%三聚磷酸钠能有效的降低玉米饮料的沉淀率,增强其稳定性,效果最好。
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| 关 键 词： | 玉米饮料 稳定性 沉淀率 |
The stability of the beverage of maize |
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| GAO Yuan-jun,LI Shao-hua,ZHOU Jing-qi,QIN Ling-xiang,ZHAO Sen.The stability of the beverage of maize[J].Food Science and Technology,2012(7):244-247. |
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| Authors: | GAO Yuan-jun LI Shao-hua ZHOU Jing-qi QIN Ling-xiang ZHAO Sen |
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| Affiliation: | 1.Department of Food and Biology Engineering,Zhengzhou Institute of Light Industry,Zhengzhou 450002;2.Luohe School of Food Industry,Luohe 453600;3.Hebi Bang Tai Food Co.,Ltd.,Hebi 458000) |
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| Abstract: | Three kinds of stabilizers were screened from stabilizers to select the best combination for rising the stability of the beverage of maize with the orthogonal experiment.The result shows that:adding some xanthan gum,sodium tripolyphosphate or CMC-Na can maintain the stability of the beverage of maize.The combination of 0.05% xanthan gum,0.12% sodium tripolyphosphate and 0.02% CMC-Na can reduce the precipitation and maintain the stability of the beverage of maize effectively. |
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| Keywords: | beverage of maize stability sedimentation rate |
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