Food and Fermentation Industries >

2024 , Vol. 50 >Issue 19: 236 - 243

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037749

Effect of different hydrocolloids on stability of lily cloudy beverage

  • ZHU Junkun ,
  • HAN Sihai ,
  • LIU Jianxue ,
  • LI Peiyan ,
  • BAI Zhouya ,
  • YUE Chonghui ,
  • WANG Ping ,
  • LUO Denglin ,
  • LI Xuan
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Technology Research Center of Food Raw Materials, Luoyang 471023, China)

Received date: 2023-10-24

  Revised date: 2023-11-17

  Online published: 2024-10-29

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Abstract

This paper mainly studied the effects of seven hydrocolloids, namely pectin (PEC), gellan gum (GG), xanthan gum (XG), sodium alginate (SA), carboxymethyl cellulose (CMC), konjac gum (KGM), and carrageenan (KC) on the stabilization of lily cloudy beverage.The stabilization was also characterized by particle size, potential, rheology, water flow, and sedimentation experiments.Results showed that the beverage with added PEC had higher viscosity and weakened water mobility.The beverage with added SA had the smallest particle size and the highest absolute value of zeta potential.From the turbidity, centrifugal precipitation rate, and sedimentation experiments, the stability of the beverage was ranked as follows:PEC＞GG＞XG＞SA＞CMC＞blank＞KC＞KGM.Moreover, the centrifugation test revealed that the color change of the beverage was mainly affected by the size and distribution of particles, with the L*value, a* value and b* value becoming larger after centrifugation.The sensory results demonstrated that excessively high viscosity increased the mushiness of the product, highlighting the importance of selecting suitable hydrocolloids to improve product satisfaction.Therefore, understanding the effect of different hydrocolloids on lily beverages is crucial for the further selection and compounding of stabilizers in the research and development of lily beverages.

Key words： hydrocolloids; lily; stability; cloudy beverages; rheology

Cite this article

ZHU Junkun , HAN Sihai , LIU Jianxue , LI Peiyan , BAI Zhouya , YUE Chonghui , WANG Ping , LUO Denglin , LI Xuan . Effect of different hydrocolloids on stability of lily cloudy beverage[J]. Food and Fermentation Industries, 2024 , 50(19) : 236 -243 . DOI: 10.13995/j.cnki.11-1802/ts.037749

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