蓝莓-仙人掌浑浊型果肉饮料稳定性研究

摘要

以蓝莓-仙人掌原汁为原料,通过添加复合稳定剂和抗氧化剂,就蓝莓-仙人掌浑浊型果肉饮料在加工及贮藏过程中极易出现的沉淀、色泽变化的不稳定现象进行研究.结果表明:0.6%的抗坏血酸钠、0.4%的茶多酚对蓝莓-仙人掌果肉饮料中的花青素有较好的保护作用, 而稳定效果较好的是由0.2%的果胶, 0.15%的羧甲基纤维素钠及0.2%海藻酸丙二醇酯组成的复合稳定剂.%With blueberry and cactus juice as raw material by adding composite stabilizer and antioxidants , blueberries fruit drinks on the muddy type prone process in the processing and storage of precipitation , color cha nge instability study results showed that 0.6%of sodium ascorbate , 0.4%of the polyphenols in blueberry fruit drinks anthocyanins had better protection , and better stability was determined by the 0.2 % pectin , 0.15 %CMC-Na and 0.2%alginic acid propylene glycol ester compound composed of a stabilizer.