Effects of stabilizers on the stability of kiwifruit and coconut juice mixed milk beverage

  • YANG Liu ,
  • SHAO Ting ,
  • ZHONG Jinfeng ,
  • GUO Xiaojuan ,
  • QIN Xiaoli
Expand
  • (College of Food Science, National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China)

Received date: 2018-08-31

  Online published: 2019-06-17

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.

Cite this article

YANG Liu , SHAO Ting , ZHONG Jinfeng , GUO Xiaojuan , QIN Xiaoli . Effects of stabilizers on the stability of kiwifruit and coconut juice mixed milk beverage[J]. Food and Fermentation Industries, 2019 , 45(10) : 116 -121 . DOI: 10.13995/j.cnki.11-1802/ts.018655

References

[1] PAL R S, KUMAR V A, ARORA S, et al. Physicochemical and antioxidant properties of kiwifruit as a function of cultivar and fruit harvested month[J]. Brazilian Archives of Biology & Technology, 2015, 58(2):269-272.
[2] PARKAR S G, REDGATE E L, WIBISONO R, et al. Gut health benefits of kiwifruit pectins: Comparison with commercial functional polysaccharides[J]. Journal of Functional Foods, 2010, 2(3):210-218.
[3] 李加兴, 余娇,黄诚,等. 猕猴桃籽油的体外抗氧化活性[J]. 食品科学, 2012, 33(23):51-54.
[4] 张美芳, 何玲,张美丽,等. 猕猴桃鲜果贮藏保鲜研究进展[J]. 食品科学, 2014, 35(11):343-347.
[5] 高海生, 梁建兰,柴菊华. 果蔬贮藏保鲜产业现状、研究进展与科技支持[J]. 食品与发酵工业, 2008, 34(9):118-123.
[6] 刘倍毓, 邓利玲,胡小芳,等. 冰温技术在果蔬贮藏保鲜中的应用研究进展[J]. 食品与发酵工业, 2011, 37(12):109-112.
[7] 孙海涛, 金昱言,邵信儒,等. 真空干燥对野生软枣猕猴桃果脯感官品质的影响[J]. 食品科学, 2014, 35(10):82-87.
[8] 王卫东, 杨毅,刘全德,等. 微波膨化猕猴桃脆片工艺的优化[J]. 食品工业科技, 2014, 35(20):299-302.
[9] PARK Y S, HAM K S, PARK Y K, et al. The effects of treatment on quality parameters of smoothie-type ‘Hayward’kiwi fruit beverages[J]. Food Control, 2016,70: 221-228.
[10] 朱克永, 方燕. 紫薯猕猴桃复合饮料生产工艺优化及抗氧化性研究[J]. 食品研究与开发, 2018, 39(7):100-106.
[11] 陈红梅, 王沙沙,尹何南,等. 不同工艺处理对野生猕猴桃酒品质的影响[J]. 食品科学, 2018, 39(4):233-240.
[12] 杜国军, 张芳菲, HANHINEVA K. 沙果、猕猴桃复合果醋酿制工艺的研究[J]. 中国调味品, 2018, 43(4):137-139.
[13] 张洪, 毛玉涛,马明霞,等. 火棘猕猴桃复合饮料的研制[J]. 中国酿造, 2017, 36(8):177-181.
[14] 清源. 毛木耳猕猴桃复合饮料的研制[J]. 江苏农业科学, 2012, 40(3):262-264.
[15] 王晓晴, 王榆元,曾晓雄. 乳酸发酵猕猴桃汁的研究[J]. 食品科学, 2007, 28(3):151-154.
[16] 王岸娜. 壳聚糖澄清猕猴桃果汁及其澄清机理的探讨[D].无锡:江南大学, 2004.
[17] 蒋萌蒙. 吡效隆对猕猴桃品质影响及猕猴桃芦荟复合饮料的加工工艺研究[D].西安:陕西师范大学, 2008.
[18] 周笑犁, 谢国芳,王瑞,等. 微波和巴氏灭菌对猕猴桃汁品质影响的比较[J]. 食品工业科技, 2014, 35(18):137-140.
[19] 罗玲泉. 稳定剂的复配对酸乳饮料稳定性的影响[J]. 食品与发酵工业, 2008, 34(9): 163-167.
Outlines

/