天然亲水性胶体对甜玉米混汁悬浮稳定性的影响

doi:10.7506/spkx1002-6630-201120008

食品科学 ›› 2011, Vol. 32 ›› Issue (20): 34-38.doi: 10.7506/spkx1002-6630-201120008

天然亲水性胶体对甜玉米混汁悬浮稳定性的影响

李瑜，马珂佳，尤红磊

河南农业大学食品科学技术学院

出版日期:2011-10-25 发布日期:2011-10-12

Effect of Natural Hydrophilic Gums on Suspension Stability of Sweet Corn Mix Juice

LI Yu，MA Ke-jia，YOU Hong-lei

(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)

Online:2011-10-25 Published:2011-10-12

摘要/Abstract

摘要： 研究不同天然亲水性胶体及其不同添加量对鲜嫩甜玉米混汁稳定性的影响。采用响应面法，将不同胶体按照设计添加量添加到玉米汁中，通过测定离心前后的吸光度得出稳定系数，以此判断甜玉米混汁的悬浮稳定性。结果表明：结合单因素试验和响应面法分析得出的最佳复配结果为瓜尔豆胶0.07%、亚麻籽胶0.07%、黄原胶0.07%，此时的稳定系数为87.91%。

关键词: 甜玉米混汁, 悬浮稳定性, 天然亲水性胶体

Abstract: The individual and combined effects of various natural hydrophilic gums on the suspension stability of fresh sweet corn mix juice were studied. In one-factor-at-a-time experiments, the effects of adding guar gum, flaxseed gum, sodium alginate or xanthan gum on the stability factor of sweet corn mix juice, obtained by determining absorbance before and after centrifugation, were evaluated. Subsequently, response surface methodology was employed to investigate the effect of adding guar gum, flaxseed gum and xanthan gum together on the stability factor of sweet corn mix juice, and the optimal amounts of guar gum, flaxseed gum and xanthan gum were all found to be 0.07%, resulting in a stability factor of 87.91%.

Key words: sweet corn mix juice, suspension stability, natural hydrophilic gum

中图分类号:

TS275.4

李瑜，马珂佳，尤红磊. 天然亲水性胶体对甜玉米混汁悬浮稳定性的影响[J]. 食品科学, 2011, 32(20): 34-38.

LIYu，MAKe-jia，YOUHong-lei. Effect of Natural Hydrophilic Gums on Suspension Stability of Sweet Corn Mix Juice[J]. FOOD SCIENCE, 2011, 32(20): 34-38.

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天然亲水性胶体对甜玉米混汁悬浮稳定性的影响

Effect of Natural Hydrophilic Gums on Suspension Stability of Sweet Corn Mix Juice

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