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.
厉妍青,范柳萍. 槐米浊汁饮料稳定性研究[J]. 食品与发酵工业, 2020, 46(8): 199-204.
LI Yanqing,FAN Liuping. Study on the stability of Flos SophoraeImmaturus cloudy beverages[J]. Food and Fermentation Industries, 2020, 46(8): 199-204.
WANG R,CHANG Y,TAN Z,et al.A novel combined process for extracting, separating and recovering flavonoids from flos sophorae immaturus[J]. Separation and Purification Technology,2017,172:422-432.
GOSSINGER M,BUCHMAYER S,GREIL A,et al.Effect of xanthan gum on typicity and flavour intensity of cloudy apple juice[J].Journal of Food Processing and Preservation,2018,42(10): e13 737.
RAIKOS V. Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage[J].Food Hydrocolloids,2017,72: 155-162.
[17]
YAGINUMA Y,KIJIMA T. Effects of microcrystalline cellulose on suspension stability of cocoa beverage[J].Journal of Dispersion Science and Technology,2006,27(7): 941-948.
KAOMBE D D,LENES M,TOVEN K,et al. Turbiscan as a tool for studying the phase separation tendency of pyrolysis oil[J]. Energy & Fuels,2013,27(3): 1 446-1 452.
[21]
NI Y,ZHANG Z,FAN L,et al. Evaluation of physical stability of high pressure homogenization treatment cloudy ginkgo beverages[J]. Lwt,2019,111: 31-38.