可可粉饮料的稳定性研究

可可粉在饮料中很容易产生沉淀,经过酶解的可可粉虽然稳定性有所改善,但是沉淀仍然存在。微晶纤维素(MCC)能将固体颗粒固定到其形成的网络状结构中,从而能很好地稳定可可粉。羧甲基纤维素(CMC)、黄原胶和海藻酸钠三种胶与MCC都有协同作用。通过正交试验确定稳定剂的配方是0.3%MCC+0.03%CMC+0.01%黄原胶。分子蒸馏单甘酯和蔗糖酯复配的HLB值为5的复合乳化剂能很好地控制油脂上浮,确定添加量为0.1%。

Study on Solubility Stability of Cocoa Beverage

Cocoa powders are not stable in beverage. Though the enzymatic treatment could improve it, but could not solve it completely. Microcrystalline cellulose (MCC) was found to be the best stabilizer, whereas the Carboxymethyl Cellulose (CMC), xanthan gum and sodium alginate could be synergic. And the optimal dosages are 0.3% MCC, 0.03% CMC and 0.01% xanthan gum. It was found that the most suitable emulsifier is the mixture of PV-1(Pharmacopoeia cellulose) and sucrose fatty acid esters (SFAE) with HLB 5 the dosage 0.1%.