热带作物学报2017，Vol.38Issue(8)：1553-1559,7.DOI:10.3969/j.issn.1000-2561.2017.08.028
中性甜玉米饮料增稠剂的筛选及稳定性研究
Screening and Stability of Neutral Sweet Corn Beverage Thickener
摘要
Abstract
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Key words
Sweet corn beverage/hydrophilic colloids/orthogonal test/neutral分类
轻工纺织引用本文复制引用
程媛,刘忠义,吴继军,余元善,徐玉娟,肖更生..中性甜玉米饮料增稠剂的筛选及稳定性研究[J].热带作物学报,2017,38(8):1553-1559,7.基金项目
广东省科技项目(No. 2016B020203003) （No. 2016B020203003）
广东省自然科学基金项目(No. 2015A030312001). （No. 2015A030312001）
