枇杷乳酸发酵果汁饮料浊度模型的构建

doi:10.3969/j.issn.1673-1689.2012.08.011

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枇杷乳酸发酵果汁饮料浊度模型的构建
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                        10.3969/j.issn.1673-1689.2012.08.011
                    
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基金项目:福建省科技计划项目(2009R10033-3);福建省财政专项(STIF-Y05)

Establishment of Turbidity Model for Lactic Acid Fermentation Loquat Juice

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摘要:

为研制高品质枇杷乳酸发酵果汁饮料及其规模化生产提供理论依据。采用离心法制备不同浊度的枇杷乳酸发酵原汁,以饮料的表观粘度和稳定系数为指标,建立了发酵原汁浊度与复合稳定剂最小使用量之间关系的数学模型。果汁饮料适宜最小使用量(y)与发酵原汁浊度(x)的关系符合二次曲线方程:y=1.192x2-1.859x+1.108﹙R2=0.999 6,P<0.05)。利用此模型生产的产品在4℃冷藏7d及在常温放置180d后,依然保持良好的稳定状态,口感清爽淡雅。

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To provide theoretical basis for development and scale production of the lactic acid fermentation loquat beverage.The different turbidity lactic acid fermentation loquat juice was prepared by centrifugation in different conditions.The apparent viscosity and stability factor of beverage were taken as the index,the mathematical equation was established between the fermented juice turbidity and the minimum addition of a composite stabilizer.The quadratic curve equation "y=1.192x2-1.859x+1.108(R2=0.999 6,P<0.05)" could be used as the mathematical model describing the relationship between suitable minimum of composite stabilizer(y) and the fermented juice turbidity(x).The products based on the model were refrigerated 7 d at 4 ℃ and kept 180 d at room temperature,its steady state were still nice and the taste were still fresh and elegant.

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梁璋成,郭艳波,何志刚,李维新,林晓姿.枇杷乳酸发酵果汁饮料浊度模型的构建[J].食品与生物技术学报,2012,31(8):853-856.

LIANG Zhang-cheng, GUO Yan-bo, HE Zhi-gang, LI Wei-xin, LIN Xiao-zi. Establishment of Turbidity Model for Lactic Acid Fermentation Loquat Juice[J]. Journal of Food Science and Biotechnology,2012,31(8):853-856.

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在线发布日期: 2014-06-17
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