作　　者： (程媛）; (刘忠义）; (吴继军）; (余元善）; (徐玉娟）; (肖更生）;

机构地区： 湘潭大学化工学院,湖南湘潭411105 广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室广东省农产品加工重点实验室,广东广州510610

出　　处： 《热带作物学报》 2017年第8期1553-1559,共7页

摘　　要： 以pH中性的甜玉米饮料为研究对象,通过单因素实验筛选出中性条件下稳定性作用显著、高温耐热的亲水胶体,对其进行正交试验分析,并对优化的甜玉米饮料增稠剂配方进行验证试验;同时,研究其黏度、贮藏稳定性和流变学特性,采用模糊数学法对产品质量进行感官指标综合评价。结果表明:玉米原汁含量20%的中性甜玉米饮料稳定剂的最佳配方为黄原胶∶海藻酸钠∶魔芋胶=0.03‰∶0.01‰∶0.06‰,离心沉淀率为3.50%,黏度为27.20 m Pa·s;通过此配方生产产品,可以极大地减少增稠剂用量、降低生产成本,从而提高产品的商品性、经济性;最终产品体系均一,适口性好,具有独特的甜玉米风味。 Sweet corn beverage that consists of solid particles suspended is an unstable colloidal suspension. In this work, a study was undertaken on the statically layered rate and formulation of the beverage. Meanwhile, the viscosity and rheological properties were described. Sensory evaluation on the quality of sweet maize beverage was conducted by applying fuzzy mathematics method. The colloids with stable stability, neutral stability and heat resistance under acidic conditions were screened out using a single factor experiment and an orthogonal test. In conclusion, a blend stabilizer consisting of xanthan, sodium alginate and konjac gum in ratio of 0.03‰：0.01‰：0.06‰ was taken as the juice stabilizer which had the lowest serum separation and highest viscosity during storage compared with the juice containing other stabilizers. Moreover, sensory evaluation demonstrated that the beverage received the highest score in terms of color, mouth feel, homogeneity and overall quality.

关 键 词： 甜玉米饮料 亲水胶体 正交试验 中性