Abstract: In this study, the effects of hydrocolloids on the stability and viscosity of Flos Sophorae Immaturus cloudy beverages were investigated. Through single factor and uniform design tests, the effect of the type and dosage of stabilizers on the stability of beverages were studied, and the optimum formulation of compound food hydrocolloids was also determined with the suspension stability, viscosity and Turbiscan stability index (TSI) as indicators. Simultaneously, the comparison among Flos Sophorae Immaturus cloudybeverage and commercial cloudy beverages were detected with TSI, viscosity and sensory evaluation as indicators. Results showed that the optimum formulation of Flos Sophorae Immaturus cloudy beverages was microcrystalline cellulose 0.41%, gellan gum 0.06%, glycerol monostearate 0.09% and sucrose ester 0.15%. The value of TSI was 0.60 and the viscosity was 8.71 mPa·s when the beverage prepared with the optimum formulation. Compared to commercial cloudy beverages, the sample has good stability and suitable viscosity. Therefore, compound food hydrocolloids improve the stability of Flos Sophorae Immaturus cloudy beverages and prevent the beverages of delamination and precipitation, which provide some information for the development and application of Flos Sophorae Immaturus cloudy beverages.
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