食品与发酵工业 >

2024 , Vol. 50 >Issue 13: 149 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039305

研究报告

柑橘纤维基础特性研究及其在PET酸性乳饮料中的应用

  • 成官哲 ,
  • 薛玉清 ,
  • 李言郡 ,
  • 熊涛
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  • 1(南昌大学 食品科学与资源挖掘全国重点实验室,江西 南昌,330047)
    2(杭州娃哈哈集团有限公司,浙江 杭州,310018)
    3(杭州娃哈哈科技有限公司,浙江 杭州,310018)
    4(浙江省食品生物工程重点实验室,浙江 杭州,310018)
第一作者:硕士研究生,高级工程师(熊涛教授和薛玉清高级工程师为共同通信作者,E-mail:493195502@qq.com;xueyuqing@wahaha.com.cn)

收稿日期: 2024-03-21

  修回日期: 2024-03-29

  网络出版日期: 2024-08-02

基金资助

江西省蔬菜产业技术体系岗位专家项目(JXARS-06);南昌大学高价值专利培育计划项目-植物蛋白益生菌发酵关键技术及产业化应用

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Research on the basic characteristics of citrus fiber and its application in PET acidic milk beverages

  • CHENG Guanzhe ,
  • XUE Yuqing ,
  • LI Yanjun ,
  • XIONG Tao
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  • 1(National Key Laboratory of Food Science and Resource Mining, Nanchang University, 330047, China)
    2(Hangzhou Wahaha Group Co.Ltd., 310018, China)
    3(Hangzhou Wahaha Technology Co.Ltd., 310018, China)
    4(Zhejiang Key Laboratory of food Bioengineering, 310018, China)

Received date: 2024-03-21

  Revised date: 2024-03-29

  Online published: 2024-08-02

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摘要

该文研究了柑橘纤维的基础性能以及柑橘纤维在酸性乳饮料中对其稳定性的影响。以持水力、持油性、黏度变化来评估柑橘纤维的基本特性;以弹性模量、LUMiSizer稳定性扫描结果、Turbiscan稳定性测定、粒径分布为指标,结合产品离心沉淀率来确定柑橘纤维对酸性乳饮料稳定性的影响。结果表明,柑橘纤维2号持水持油性能优、假塑性强、酸热等加工耐受性好、悬浮力强;在酸性乳饮料中添加0.1%(质量分数)柑橘纤维,可有效减少酸性乳饮料大颗粒聚集、明显改善产品货架期析水、降低沉淀量,对提高酸性乳饮料稳定性有显著效果。由此可知将柑橘纤维推广应用到有悬浮需求、在加工储运期间易发生沉淀、析水、颗粒聚集等稳定性问题的产品中,或替代传统化学合成类稳定剂打造清洁健康标签,对提升产品档次、提高饮料产品的整体稳定性和产品品质,有非常重要的意义。

关键词： 柑橘纤维; 酸性乳饮料; 稳定性

本文引用格式

成官哲 , 薛玉清 , 李言郡 , 熊涛 . 柑橘纤维基础特性研究及其在PET酸性乳饮料中的应用[J]. 食品与发酵工业, 2024 , 50(13) : 149 -156 . DOI: 10.13995/j.cnki.11-1802/ts.039305

Abstract

This article investigates the basic properties of citrus fiber and its impact on stability of acidic milk beverages.Evaluate the basic characteristics of citrus fibers based on their water holding capacity, oil holding capacity, and viscosity changes.The influence of citrus fiber on the stability of acidic milk beverages is determined by using loss modulus, LUMiSizer stability scan results, Turbiscan stability measurement, and particle size distribution as indicators, combined with product centrifugal precipitation rate.The results show that citrus fibers have excellent water and oil holding properties, strong pseudoplasticity, good processing tolerance to acid and heat, and strong suspension force.Adding 0.1% citrus fiber 2 to acidic milk beverage can effectively reduce the aggregation of large particles in acidic milk beverage, significantly reduce product shelf life water separation, reduce sedimentation, and have a significant effect on improving the stability of acidic milk beverage.It can be seen that there is great significance to promote the application of citrus fiber to products which need the suspension force to resolve the problem of stability issues such as sedimentation, water separation, and particle aggregation during processing and storage, or replace traditional chemical synthesis stabilizers with natural ingredients for clean and health labels to improve product grade and the overall stability and quality of beverage.

Key words： citrus fiber; acidic milk beverage; stability

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