单纯形重心法优化西番莲果汁饮料的稳定剂配方
Stabilizer Formula of Optimizing Passion Fruit Beverage by Simple Centroid Method
聂强 1何仁 1黄永春 1刘惠贤 1付军鹏1
作者信息
- 1. 广西科技大学生物与化学工程学院,广西柳州545006
- 折叠
摘要
[目的]提高西番莲果汁饮料稳定性.[方法]在单因素试验基础上,利用单纯形重心试验法优化西番莲果汁饮料的稳定剂配方.[结果]单因素试验结果表明,黄原胶、果胶、羧甲基纤维素钠(CMC)的稳定效果较好,进一步进行{3,2}单纯形重心试验,复配的结果显示:当黄原胶、果胶、CMC添加量分别为0.089％、0.050％、0.117％,总的添加量为0.256％时,饮料的离心率降低至2.10％.验证试验说明,预测值与验证值相符,产品稳定效果好.[结论]通过上述试验得到的稳定剂配方可靠,稳定性好,可用于西番莲果汁饮料中.
Abstract
[Objective] To enhance the stability of passion fruit beverage.[Method] Based on single factor test,stabilizer formula of passion fruit beverage was optimized by simple centroid method.[Result] Results of single factor test showed that xanthan gum,pectin and sodium carboxymethyleellulose (CMC) had relatively good stabilizing effects.Then,{3,2} simple centroid experiment showed that the eccentricity of beverage reduced to 2.10％ when concentrations of xanthan gum,pectin and CMC were 0.089％,0.05％ and 0.117％,respectively,the total added concentration was 0.256％.Verification test showed that the predicted value was consistent with the verification value,and the products had good stabilizing effects.[Conclusion] The stabilizer formula is reliable and stable,and can be used fort the passion fruit beverage
关键词
稳定性/单纯形重心法/离心率/复配/西番莲Key words
Stability/Simple centroid method/Eccentricity/Compound/Passion fruit引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据