Using rind-containing mango juice as the raw material,the current paper studies the effects of stabilizers such as pectin,sodium alginate,and sodium carboxymethyl cellulose on the stability of juice through orthogonal experiments and response surface meth-od. The results showed that the optimal process parameters for the stability of rind-containing mango juice are:0. 20％ of sodium car-boxymethyl cellulose,0. 08％ of xanthan gum,0. 18％ of sodium alginate,and 0. 14％ of pectin. The optimal suspension stability un-der these conditions is 69. 12％. The optimal process parameters based on the response surface experiment are:0. 199％ of sodium carboxymethyl cellulose,0. 1185％ of pectin,0. 163％ of sodium alginate,and 0. 077％ of xanthan gum. The suspension stability un-der these conditions is 70. 32％. The optimal process conditions for the stability of rind-containing mango juice obtained from the re-sponse surface experiment are better than those from the orthogonal experiment,and the order of factors affecting mango stability is:so-dium alginate ( C)>sodium carboxymethyl cellulose ( A)>pectin ( D)>xanthan gum ( B) .
关键词
芒果/果汁稳定性/响应面试验
Key words
Mango/Stability of fruit juice/Response surface test
维普
万方数据