稳定剂对枸杞果汁稳定性的影响

摘要

选用果胶、羧甲基纤维素钠（CMC-Na）、卡拉胶、黄原胶、结冷胶共5种稳定剂，进行单因素实验，通过感官评定、离心沉淀率及黏度的测定，分析稳定剂对枸杞果汁稳定性的影响。并从中筛选出果胶、CMC-Na、黄原胶进行复配稳定剂优化组合实验，通过响应面分析得出：果胶添加量为0.21%、CMC-Na添加量为0.24%、黄原胶添加量为0.059%时，枸杞果汁的稳定性最好。%Carry on a single factor experiment with selecting five kinds of stabilizers including pectin ,sodium carboxymethyl cellulose (CMC-Na),carrageenan,xanthan gum and gellan gum. Analyse the effect of stabilizers on the stability of wolfberry juice,through sensory evaluation,centrifugal sedimentation rate and viscosity measurement. Then screen out pectin,CMC-Na and xanthan gum to carry on an optimization experiment of combination stabilizer. The response surface methodology shows that when adding 0.21%pectin ,0.24%CMC-Na and 0.059%xanthan gum,the wolfberry juice has the best stability.