甲鱼生物饮料乳化稳定性研究

用二次回归通用旋转组合设计法研究了经酶解和发酵加工的甲鱼生物饮料的乳化稳定性,全面分析了所选乳化稳定剂对甲鱼生物饮料稳定性的影响,确定了乳化稳定剂的最适添加量。结果表明:黄原胶对甲鱼饮料稳定性的影响最大,蔗糖酯次之。添加0.190％耐酸羧甲基纤维素、0.110％海藻酸钠、0.095％黄原胶和0.070％蔗糖酯(M_(13):M_(15)=2:1),可以获得风味良好,稳定、均一的甲鱼生物饮料。

Study on the Emulsifying and Stability of the Drink of Soft shelled Turtle

The combined design of quadratic regression and common rotation was applied to study the emulsifying and stability of soft-shelled turtle''s drink, which was processed by technology of enzymatic hydrolysis and fermentation,and its effects on chosen emulsifiers and stabilizers was entirely analyzed.The results showed that among chosen emulsifiers and stabilizers xanthan gum played the first role in the drink''s emulsifying and stability, sucrose ester came second.It could get a kind of stable and homogenous biological drink of soft shelled turtle with good flaour,when 0.19% acid-resisting CMC-Na,0.010% Na-alginate and 0.095% xanthan gum, and 0.070% sucrose esters (M₁₃:M₁₅=2:1)were added in the drink.