响应面试验优化果胶和羧甲基纤维素钠复配稳定酸豆乳体系

为提高酸豆乳的稳定性,延长货架期,通过单因素试验和响应面试验,以Turbiscan稳定系数为响应值,对果胶和羧甲基纤维素钠(carboxymethylcellulose,CMC)进行复配优化。结果表明,最佳复配稳定剂质量分数为:果胶0.12%和CMC 0.40%。在此条件下,酸豆乳的颗粒粒径分布在0.04~8μm范围内,体积平均粒径为1.68μm,背散射光强度图表明,沉淀层和澄清层的厚度显著降低,稳定性系数显著减小为1.34,表观黏度为5.35 m Pa·s。复配稳定剂显著提高了酸豆乳的稳定性,为酸豆乳的开发提供了理论依据。

Optimization of the Combination of Pectin and Carboxymethyl Cellulose for Improving the Stability of Sour Soymilk

The purpose of this study was to improve the stability of sour soymilk and accordingly prolong its shelf-life by
the combined addition of pectin and carboxymethyl cellulose (CMC). The optimization of pectin and CMC concentration
for improved Turbiscan stability index was performed using combination of single-factor experiments and response surface
analysis. The results indicated that adding 0.12% pectin and 0.40% CMC to sour soymilk proved optimal. The particle size
distribution of the stabilized system indicated that the particles of sour soymilk were well dispersed within the range of 0.04–8 μm
with a mean particle size D(4,3) of 1.68 μm. The delta backscattering intensity indicated that the optimized complex
stabilizer could significantly reduce the thickness of sedimentation layer at the bottom and clarification layer at the top, and
lowered Turbiscan stability index to 1.34. Moreover, the apparent viscosity of sour soymilk was 5.35 mPa·s. In conclusion,
the optimized complex stabilizer can stabilize sour soymilk significantly. This study may provide experimental data to
develop sour soymilk with good stability.