作　　者： ; ; ;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《韶关学院学报》 2019年第6期54-58,共5页

摘　　要： 为提高发酵米乳饮料的贮藏稳定性,研究果胶、结冷胶、刺槐豆胶和瓜尔豆胶4种单体增稠剂对红枣发酵米乳稳定性的影响.结果表明,在0.1%~0.3%的添加范围内,果胶、结冷胶和刺槐豆胶的添加可以大幅提高产品的持水率和粘度,减少乳清析出;瓜尔豆胶在添加量低于0.1%范围内有较好的稳定效果,添加量在0.1%~0.3%范围内,其持水率和粘度随浓度的增加呈下降趋势,产品有少量乳清析出.经正交试验得到的最优增稠剂配方为:结冷胶0.06%、果胶0.04%和刺槐豆胶0.04%,产品感官评分为92分,持水率达51.2%,粘度为870mPa·s. To improve the storage stability of rice-based fermented beverage with jujube juice, four thickening agents including pectin, gellan gum, locust bean gum, and guar gum were applied to the product separately and the effect on the stability of the product was evaluated. Results showed that, the application of pectin, gellan gum, locust bean gum within the amount between 0.1%~ 0.3% can significantly raise the water-holding capacity (WHC) and viscosity while reducing the whey precipitation. Guar gum, however, had a moderate effect with less than 0.1% addition. With the increase of the addition amount of guar gum, the WHC and viscosity of the product had a downward trend, and the whey precipitated slightly. The optimal thickening agent formula was obtained by orthogonal test optimization: gellan gum 0.06%, pectin 0.04% and locust bean gum 0.04%. With this formula, the sensory score of the final product got 92 points, and the WHC and viscosity was 51.2%, 870 mPa·s, separately.

关 键 词： 增稠剂 稳定性 米乳饮料 大米 发酵

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