试验以小米饮料的离心沉淀率为评定指标，考察了小米饮料调配时加入的稳定剂对饮料稳定性的影响。选取5种不同的稳定剂，包括瓜尔豆胶、阿拉伯胶、单硬脂酸甘油酯、结冷胶以及蔗糖酯，分别进行单因素试验。通过对添加稳定剂后的小米饮料进行感官评定以及测定离心沉淀率，从中筛选出三种效果较好的稳定剂，分别是瓜尔豆胶、阿拉伯胶和结冷胶，然后进行正交试验，从而提高饮料的稳定性。结果表明，在添加0.35%瓜尔豆胶、0.60%阿拉伯胶和0.30%结冷胶时，小米饮料的稳定性达到最好，常温下放置两周无分层现象。%With millet beverage centrifugal sedimentation rate as evaluation indexes, the test mainly examines the millet beverage when allocating of stabilizer was added into the effect on the stability of the beverage. Select five different stabilizers, including guar gum, gum Arabic, glycerol monostearate, gellan gum and sucrose es-ter, single factor experiments, respectively. By adding the stabilizer for millet beverage after the sensory evalu-ation and determined the centrifugal sedimentation rate, the sifting three stabilizer with better effect, guar gum, gellan gum and gum Arabic, then orthogonal experiments, in order to improve the stability of the millet bever-age. The final results show that adding 0.35%guar gum, gellan gum Arabic gum and 0.30%0.60%, millet beverage the best stability. Room temperature placed two weeks without stratification.
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