[1]刘莎莎,李保国,郭雯丽.苹果汁豆乳饮料的稳定性研究[J].大豆科学,2013,32(06):830-834.[doi:10.11861/j.issn.1000-9841.2013.06.0830]
　LIU Sha-sha,LI Bao-guo,GUO Wen-li.Study on Stabilities of Apple Juice Soymilk Beverage[J].Soybean Science,2013,32(06):830-834.[doi:10.11861/j.issn.1000-9841.2013.06.0830]
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苹果汁豆乳饮料的稳定性研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第32卷 期数: 2013年06期 页码: 830-834 栏目: 出版日期: 2013-12-25
Title:
Study on Stabilities of Apple Juice Soymilk Beverage
作者:
?刘莎莎; 李保国; 郭雯丽
?(上海理工大学 食品科学与工程研究所，上海 200093)
Author(s):
?LIU Sha-sha; LI Bao-guo; GUO Wen-li
?(Institute of Food Science and Technology,University of Shanghai for Science and Technology,Shanghai 200093,China)
关键词:
苹果汁豆乳饮料; 稳定性
Keywords:
Apple juice soymilk beverage; Stability
DOI:
10.11861/j.issn.1000-9841.2013.06.0830
文献标志码:
A
摘要:
?采用单因素试验和正交试验对影响苹果汁豆乳饮料稳定性的4个因素，即增稠剂、磷酸盐、均质条件和杀菌条件进行了研究。结果表明：增稠剂的最佳复配组合为果胶0.15%，CMC-Na 0.25%，海藻酸钠0.30%；络合剂磷酸盐的最佳复配为六偏磷酸钠0.04%，三聚磷酸钾0.04%，焦磷酸钠0.04%；在55℃、50+25 MPa均质2次，80℃杀菌10 min条件下制得的苹果汁豆乳饮料稳定系数为0.921，离心沉淀率为1.13%，可稳定保存，是一款可工业化生产饮料新品。
Abstract:
?In this paper,one kind of nutritious and delicious beverage mixing with apple juice and soymilk was prepared and its storage stability was studied.The effects of thickener,chelator,the homogenization and pasteurization on the stability and the taste of apple juice soymilk beverage were studied using single factor and orthogonal test.The proportion of composite thickener of apple juice soymilk beverage was constituted by 0.15% pectin,0.25% CMC-Na and 0.30% sodium alginate tech grade.The optimal proportion of composite phosphatic was constituted by 0.04% hexametaphosphate,0.04% potassium tripolyphosphate,0.04% sodium pyrophosphate.The optimum processing conditions were homogened by 50+25 MPa at 55℃ for twice,pasteurized at 85℃ for 15 min.Under those conditions,stability coefficient of the compound beverage was 0.921,centrifugal sedimentation rate was 1.13%.It was a new kind of beverage suitable for industrialized production.

相似文献/References:

[1]张亦澜,常忠义,蒲金平,等.可溶性大豆多糖添加工艺对酸性大豆蛋白饮料稳定性的影响[J].大豆科学,2013,32(02):246.[doi:10.3969/j.issn.1000-9841.2013.02.024]
　ZHANG Yi-lan,CHANG Zhong-yi,PU Jin-ping,et al.Effect of Soluble Soybean Polysaccharide on the Stability of Acidic Soybean Protein Beverage[J].Soybean Science,2013,32(06):246.[doi:10.3969/j.issn.1000-9841.2013.02.024]

备注/Memo

?上海市农业成果转化项目（113919N0400）;上海市联盟计划项目;上海大学生创新创业训练项目（SH2012117）。

更新日期/Last Update: 2014-04-04