中国食物与营养2025，Vol.31Issue(6)：47-51,5.
饮料中乳化香精的稳定性研究进展
Research Progress on The Stability of Emulsified Flavor in Beverages
摘要
Abstract
[Objective]To understand the stability mechanism of emulsified flavor and provide a theoretical basis for the stability study of beverages.[Method]Based on the literature at home and abroad,the common instability phenomena,generation mechanism,preventive measures and stability evaluation methods of emulsified flavors and soft drinks were summarized.[Result]The particle radius,continuous phase viscosity,oil phase type and oil phase water ratio of emulsion flavor will affect its stability,and it is prone to instability such as oil slick,flocculation,coalescence and Ostwald ripening in beverages.The stability evaluation method can be divided into two steps:emul-sion flavor evaluation and beverage finished product evaluation.The occurrence of instability can be prevented by measures such as raw material storage and transportation management,optimization of emulsified flavor,adjustment of beverage formula and process.[Conclu-sion]Beverage researcher needs to study the properties and stability mechanism of emulsified flavor,and to understand the influence of various components on the stability of the product,so as to avoid the influence of emulsified flavor on the stability of the beverage to the greatest extent and develop high-quality beverage products.关键词
乳化香精/饮料/稳定性/评价方法Key words
emulsified flavor/beverage/stability/evaluation method引用本文复制引用
樊真宏,杨召侠,王琪,胡长利,李赫..饮料中乳化香精的稳定性研究进展[J].中国食物与营养,2025,31(6):47-51,5.基金项目
北京工商大学食品科学与工程双一流学科建设项目基金(项目编号:BTBUYXTD202203). （项目编号:BTBUYXTD202203）
