板栗花饮料沉淀分析及稳定性研究

Study on deposit and stability of Chinese chestnut flowers beverage

摘要: 对板栗花饮料中沉淀物成分及成品的稳定性进行了研究,并确定了最佳稳定剂配方及用量。结果表明,引起板栗花饮料产生沉淀的主要成分是果胶、鞣酸以及茶多酚。对板栗花饮料的稳定性,使用复配稳定剂的效果明显好于使用单一的添加剂,其最佳配方是黄原胶与CMC-Na进行复配,并且当复配比例为1∶1,最大添加量为0.1%时稳定性最佳。

Abstract: The ingredients of deposit in Chinese chestnut flowers beverage and the stability of finished product were studid.Through single factor and compound tests, the effect of the types and dosages of stabilizer was analyzed and studied.The result showed that the pectin, tannic acid and tea polyphenols caused deposit, the compound stabilizer worked much better than a single additive in the stabilization of Chinese chestnut beverages.The compound stabilizer contained xanthan gum and CMC-Na, ration was 1:1, additive amount 0.1%.