| 不同稳定剂对雪莲果浑浊汁稳定性的影响 |
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| 引用本文： | 敬小波,邓洁红,刘 帅,刘永红.不同稳定剂对雪莲果浑浊汁稳定性的影响[J].保鲜与加工,2014,14(1):33-36. |
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| 作者姓名： | 敬小波 邓洁红 刘 帅 刘永红 |
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| 作者单位： | 湖南农业大学食品科技学院;湖南农业大学食品科技学院;食品科学与生物技术湖南省重点实验室，;湖南农业大学食品科技学院;湖南生物机电职业技术学院 |
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| 摘 要： | 采用单因素和正交试验的方法研究不同稳定剂及其复配制剂对雪莲果浑浊汁的稳定效果。结果表明，单一稳定剂的稳定效果列于前三位的为海藻酸钠、果胶、明胶；该三种稳定剂复合制剂的稳定效果优于单一稳定剂．其中以0．05％海藻酸钠＋0．05％果胶＋0．04％明胶配制的复合稳定剂对雪莲果浑浊汁的稳定效果最好．在4℃条件下储藏40d的果汁自然分层率为0．70％。
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| 关 键 词： | 雪莲果 浑浊汁 稳定剂 稳定性 |
Effects of Different Stabilizers on the Stability of Cloudy Juice of Yacon |
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| JING Xiao-bo,DENG Jie-hong,LIU Shuai,LIU Yong-hong.Effects of Different Stabilizers on the Stability of Cloudy Juice of Yacon[J].Storage & Process,2014,14(1):33-36. |
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| Authors: | JING Xiao-bo DENG Jie-hong LIU Shuai LIU Yong-hong |
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| Institution: | 1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Hunan Provincial Key Laboratory of Food Science and Biological Technology, Changsha 410128, China; 3. Hunan Biological and Electromechanical Polytechnic, Changsha 410127, China) |
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| Abstract: | Using single factor and orthogonal test methods, we studied the stabilizing effects of different stabilizers and their compound stabilizer on the cloudy juice of yacon. The results showed that, the stabilizing effects of the single stabilizer from high to low were sodium alginate, pectin and gelatin, the stabilizing effect of the compound of the three kind of stabilizers was better than that of single stabilizer, the stabilizing effect of compound stabilizer 0.05% sodium alginate ＋ 0.05% pectin ＋ 0.04%gelatin was the best, and the naturally layered rate was 0.70% when stored at 4 % for 40 d. |
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| Keywords: | yacon cloudy juice stabilizer stability |
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