Abstract: Kiwi juice has a simple taste profile and strong sourness, and its suspended particles may cause instability of the product during processing (e.g. heating) and storage, such as flocculation or sedimentation. This study aimed to develop a kiwifruit-based mixed milk beverage with a good stability. A formulation that gave the beverage superior flavor and quality was as follows: 12% kiwi juice, 25% skimmed milk, and 10% coconut juice. Compared with sodium carboxymethyl cellulose (CMC-Na) and sodium alginate, xanthan gum had stronger thickening effect and its stabilizing effect was the best. The optimized amount of the composite stabilizers was 0.142% (the concentrations of CMC-Na, xanthan gum, and sodium alginate were 0.022%, 0.045%, and 0.075%, respectively). Under this condition, the centrifugation precipitation rate of the beverage was only 2.61% and it has low viscosity. This study provides scientific basis for developing kiwifruit related products and can be a guidance for stabilizing juice and milk-based beverages.
杨柳,邵婷,钟金锋,等. 三种稳定剂对猕猴桃椰汁复合乳饮料稳定性的影响[J]. 食品与发酵工业, 2019, 45(10): 116-121.
YANG Liu,SHAO Ting,ZHONG Jinfeng,et al. Effects of stabilizers on the stability of kiwifruit and coconut juice mixed milk beverage[J]. Food and Fermentation Industries, 2019, 45(10): 116-121.