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食品研究与开发:2024,45(10):127-134
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藤茶复合饮料贮藏稳定性影响因素分析及控制
(1.铜仁学院材料与化学工程学院,贵州铜仁 554300;2.宜宾市食品药品检验中心,四川宜宾 644000;3.铜仁市检验检测院,贵州铜仁 554300)
Analysis and Control of Factors Influencing the Storage Stability of Ampelopsis grossedentata Compound Beverage
(1.College of Material and Chemical Engineering,Tongren University,Tongren 554300,Guizhou,China;2.Centre for Food and Drug Testing of Yibin City,Yibin 644000,Sichuan,China;3.Tongren Institute of Inspection&Testing,Tongren 554300,Guizhou,China)
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投稿时间:2023-02-05    
中文摘要: 为提高藤茶复合饮料在贮藏期间色泽、组织状态的稳定性及黄酮保留率,考察贮藏条件(温度、时间、山梨酸钾添加量)、微波杀菌时间、护色剂及稳定剂对藤茶复合饮料色差、浊度、沉淀率及黄酮保留率的影响。结果表明,藤茶复合饮料的色差、浊度及沉淀率在28 ℃下贮藏约42 d 可达到恒定;微波杀菌(3~4 min)、山梨酸钾添加量(0.05 mg∕mL)及在30~36 ℃贮藏有利于提高藤茶复合饮料的稳定性。此外,贮藏温度为28 ℃时,维生素C 与Na2SO3 以质量比1∶1复配(添加总量0.3~0.4 mg∕mL)可有效抑制饮料褐变;黄原胶、羧甲基纤维素钠与CaCl2 以质量比1∶1∶1 复配(添加总量0.3~0.4 mg∕mL)可明显降低复合饮料的浊度、沉淀率,也能显著提高黄酮保留率。因此,添加适量复配护色剂及稳定剂并结合山梨酸钾可有效增强藤茶复合饮料的贮藏稳定性。
中文关键词: 藤茶  二氢杨梅素  黄酮  沉淀  稳定性
Abstract:This paper aimed to improve the stability of color and tissues as well as the flavonoid retention of Ampelopsis grossedentata(AG)compound beverage during storage.The effects of storage conditions(temperature,time,and potassium sorbate),microwave sterilization time,color inhibitors,and stabilizers on the chromatic aberration,turbidity,precipitation and flavonoid retention of AG compound beverage were investigated.The results showed that the chromatic aberration,turbidity,and precipitation of the compound beverage did not change significantly after storing for 42 d at 28 ℃. Microwave sterilization(3-4 min)and potassium sorbate(0.05 mg∕mL)were beneficial to enhance the stability of the AG compound beverage stored at 30-36 ℃. Furthermore,vitamin C combined with Na2SO3 at the ratio of 1∶1(total addition amount 0.3-0.4 mg∕mL)effectively inhibited the browning degree when the AG compound beverage was stored at 28 ℃. Moreover,xanthan gum,carboxymethylcellulose sodium and CaCl2 at the ratio of 1∶1∶1(total addition amount 0.3-0.4 mg∕mL)significantly reduced the turbidity and precipitation of the AG compound beverage,and also evidently increased the flavonoid retention. Therefore,the storage stability of the AG compound beverage could be improved by appropriate amount of color inhibitors and stabilizers combined with potassium sorbate.
文章编号:202410017     中图分类号:    文献标志码:
基金项目:贵州省教育厅青年科技人才成长项目(黔教合KY 字[2016]292 号);铜仁学院博士科研启动基金项目(trxyDH2205)
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