天然亲水性胶体对甜玉米混汁悬浮稳定性的影响讲解.PDF

34 2011, Vol. 32, No. 20 食品科学 ※工艺技术 李 瑜，马珂佳，尤红磊 (河南农业大学食品科学技术学院，河南 郑州 450002) 研究不同天然亲水性胶体及其不同添加量对鲜嫩甜玉米混汁稳定性的影响。采用响应面法，将不同胶体 按照设计添加量添加到玉米汁中，通过测定离心前后的吸光度得出稳定系数，以此判断甜玉米混汁的悬浮稳定性。 结果表明：结合单因素试验和响应面法分析得出的最佳复配结果为瓜尔豆胶 0.07% 、亚麻籽胶 0.07% 、黄原胶 0.07% ，此时的稳定系数为 87.91% 。 甜玉米混汁；悬浮稳定性；天然亲水性胶体 Effect of Natural Hydrophilic Gums on Suspension Stability of Sweet Corn Mix Juice LI Yu ，MA Ke-jia ，YOU Hong-lei (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China) 　　　　　　 Abstract ：The individual and combined effects of various natural hydrophilic gums on the suspension stability of fresh sweet corn mix juice were studied. In one-factor-at-a-time experiments, the effects of adding guar gum, flaxseed gum, sodium alginate or xanthan gum on the stability factor of sweet corn mix juice, obtained by determining absorbance before and after centrifugation, were evaluated. Subsequently, response surface methodology was employed to investigate the effect of adding guar gum, flaxseed gum and xanthan gum together on the stability factor of sweet corn mix juice, and the optimal amounts of guar gum, flaxseed gum and xanthan gum were all found to be 0.07%, resulting in a stability factor of 87.91%. Key words ：sweet corn mix juice ；suspension stability ；natural hydrophilic gum 中图分类号：TS275.4 文献标识码：A 文章编号：1002-6630(2011)20-0034-05 甜玉米是一种水果、蔬菜、粮食兼用的新型玉 值的分析，甜玉米很适合开发成饮品[5] 。甜玉米汁的蛋 米。籽粒含糖量为普通玉米的 5 ～10 倍，甜度为西瓜的 白质、植物油及维生素含量比普通玉米汁高 1 ～2 倍； 2 倍，并且甜味纯正。其蛋白质、赖氨酸、色氨酸和 硒含量高 8 ～10 倍；其所含有的 17 种氨基酸中，有 13 油分含量较高，是普通玉米的 3 倍以上。籽粒中富含 种高于普通玉米汁[6] 。甜玉米混汁是