摘要
以白果为原料,采用均匀组合设计方法,选定卡拉胶、羧甲基纤维素钠(CMC)、瓜尔胶和刺瑰豆胶为实验因素,以白果饮料的粘度为目标建立数学模型,通过实验结果进行方差分析及对数学模型进行优化得到浑浊型白果饮料的优化条件。实验结果表明,CMC为0.05g/100mL、卡拉胶为0.09g/100mL、瓜尔胶为0.09g/100mL、刺槐豆胶为0.04g/100mL时,粘度值达到最佳值137mPa·s,所得的浑浊白果饮料更加稳定。结果证明均匀设计方法适用于浑浊型白果饮料复配稳定剂的多因素实验设计,而且简便易行。
Based on the principle of uniform design method,the processing technic to deal with ginkgo juice was studied in this paper.The material of the experiment was ginkgo seed.The four stabilizers,which were carrageenan,sodium carboxymethylcellulose（CMC）,guar gum and soybean glue,were considered in the experiment.The mathematical model was established taking aim at the viscosity of ginkgo juice.Variance of the experimental result was analysed.And the mathematical model was optimized in order to find the optimum conditions to get the better cloudy ginkgo juice.The result of the experiment showed that with the condition of CMC（0.05g/100mL）,carrageenan（0.09g/100mL）,guar gum（0.09g/100mL）and soybean glue（0.04g/100mL）,the viscosity number would be the best with 137mPa·s,and the ginkgo juice would be more stable.This illustrated that uniform design method is fit to the multiplex test design of compound stabilizers in cloudy ginkgo juice,and it is also simple and available.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第19期222-223,227,共3页
Science and Technology of Food Industry
基金
国家科技支撑课题(2012BAD21B04)
关键词
均匀设计
白果饮料
粘度值
稳定剂
uniform design
ginkgo juice
viscosity number
stabilizer
