蛹虫草功能饮料稳定性的研究
目的 研究一种可有效保持蛹虫草功能饮料稳定性的复合稳定剂配方。方法 首先考察卡拉胶、琼脂、黄原胶、CMC、瓜尔豆胶和海藻酸钠6种单一稳定剂的效果, 再对单一稳定剂进行复配筛选出稳定性效果好的复合稳定剂。将饮料置于37 ℃恒温箱进行2周的贮藏试验, 确定最佳的复合稳定剂, 并观察饮料贮藏期间稳定系数、贮存稳定效果和饮料粘度的变化。结果 保持蛹虫草饮料稳定性的最佳复合稳定剂配方是: 黄原胶与CMC按3:2比例复配, 添加量为0.1%, 稳定系数可达到0.981。此条件下贮藏3个月, 蛹虫草功能饮料中虫草多糖、虫草酸、虫草素含量稳定。结论 采用本复合稳定剂配方可用于改善蛹虫草功能饮料的稳定性。
Objective To investigate a formula of composite stabilizer which can effectively maintain the stability of Cordyceps militaris functional beverage. Methods The effects of 6 kinds of single stabilizer including carrageenan, agal-agal, xanthan gum, CMC, sodium alginate and guar gum were compared, and single stabilizers were compounded to composite stabilizers with better stability effect. The best composite stabilizer was confirmed by observing stability coefficient, storage stability effect and the viscosity changes of beverage during storage which were stored in incubator at 37 ℃ for 2 weeks. Results The best composite stabilizer was composed of xanthan gum and CMC with ratio of 3:2, and the additive volume was 0.1%. Under these conditions, the stability coefficient of beverage was 0.981, and the functional components of beverage such as cordyceps polysaccharide, cordyceps acid, cordycepin had no significant changes. Conlusion The composite stabilizer formula can be used to improve the stability of Cordyceps militaris functional beverage.
标题：蛹虫草功能饮料稳定性的研究
英文标题：Stability of Cordyceps militaris functional beverage
作者：
朱振元 天津科技大学食品工程与生物技术学院
刘雪蕊 天津科技大学食品工程与生物技术学院
孙会轻 天津科技大学食品工程与生物技术学院
郭蓉 天津科技大学食品工程与生物技术学院
张军 天津科技大学食品工程与生物技术学院
中文关键词:蛹虫草功能饮料,单一稳定剂,复合稳定剂,稳定性,
英文关键词:Cordyceps militaris functional beverage,single stabilizer,composite stabilizer,stability,
发表日期：2016-05-01
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