响应面试验优化果胶和羧甲基纤维素钠复配稳定酸豆乳体系-食品科学.pdfVIP

※工艺技术 食品科学 2015, Vol.36, No.16 51 响应面试验优化果胶和羧甲基纤维素钠 复配稳定酸豆乳体系 1 2 2 1,* 李新新 ，刘志胜 ，邬 娟 ，李保国 1. 200093 2. 200137 （ 上海理工大学医疗器械与食品学院，上海 ； 丰益全球研发中心，上海 ） 摘  要：为提高酸豆乳的稳定性，延长货架期，通过单因素试验和响应面试验，以Turbiscan稳定系数为响应值，对 果胶和羧甲基纤维素钠（carboxymethyl cellulose，CMC）进行复配优化。结果表明，最佳复配稳定剂质量分数为： 果胶0.12%和CMC 0.40%。在此条件下，酸豆乳的颗粒粒径分布在0.04～8 μm范围内，体积平均粒径为1.68 μm，背 1.34 5.35 mPa s 散射光强度图表明，沉淀层和澄清层的厚度显著降低，稳定性系数显著减小为 ，表观黏度为 ·。复配 稳定剂显著提高了酸豆乳的稳定性，为酸豆乳的开发提供了理论依据。 关键词：酸豆乳；果胶；羧甲基纤维素钠；响应面；粒径；稳定系数 Optimization of the Combination of Pectin and Carboxymethyl Cellulose for Improving the Stability of Sour Soymilk 1 2 2 1,* LI Xinxin , LIU Zhisheng , WU Juan , LI Baoguo (1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; 2. Wilmar Global Research Development Center, Shanghai 200137, China) Abstract: The purpose of this study was to improve the stability of sour soymilk and accordingly prolong its shelf-life by the combined addition of pectin and carboxymethyl cellulose (CMC). The optimization of pectin and CMC concentration for improved Turbiscan stability index was performed using combination of single-factor experiments and response surface analysis. The results indicated that adding 0.12% pectin and 0.40% CMC to sour soymilk proved optimal. The particle