Study on use of stabilizing agent in syrup beverage
The effect of stabilizing agent in syrup beverage preparation process was investigated respectively by single factor experiment and orthogonal design experiment in this study. The right selection and optimal formula of using stabilizing agent was determined by studying the influence of different kinds of complex stabilizing agent, pressure of homogeneous, temperature of sterile on syrup stability, and finally the better feel, good flavor, rich nutriment and stable system of syrup was obtained. The optimal formula of peach syrup was made of 40% peach syrup, 1. 5% concentrated peach juice, 1.0% sucrose, 5.5% syrup of fruct - glucose, 0.20% complex stabilizing agent, 0.1% complex sweet agent, 0. 1% malic acid, 0. 12% citric acid, 0.05% vitamin C, 0.08% edible essence, using this formula to produce syrup beverage showed better felling and good flavor, and under pressure of 40MPa homogenizing and sterilizing it for 30 seconds under 98℃ , this syrup beverageepresented the best stability. This study will effectively resolve these problems such as flesh deposition or tasted feeling thick, bad fluidization that making surup beverage unpalatable, no glossy and finally leading to the market distribution of syrup beverage. And also this study will give some reference for further research and develop some new type syrup beverage.
国家科技期刊平台
NSTL
万方数据
维普
