来安花红浊汁饮料稳定技术研究及贮藏品质预测模型建立

Research on stability technology and establishment of storage quality prediction model for Laian Malus asiatica cloudy juice beverage

中文关键词:  来安花红  浊汁饮料  悬浮稳定性  品质变化  货架期预测

英文关键词:Laian Malus asiatica  cloudy juice beverage  suspension stability  quality change  shelf life prediction

中文摘要:

      目的 改善来安花红浊汁饮料贮藏稳定性。方法 以悬浮稳定性为主要指标, 分析稳定剂组成、超声波和均质辅助处理对果汁饮料稳定性影响。通过贮藏试验, 分析4 ℃和25 ℃下浊汁品质指标变化规律并构建模型, 预测其货架期。结果 来安花红浊汁的增稳工艺为每100 mL浊汁中添加黄原胶0.05 g和羧甲基纤维素钠0.1 g, 辅助超声波300 W下处理0.5 min, 再经10000 r/min下均质处理1.0 min。在此条件下, 果汁饮料悬浮稳定性从12.21%提高至38.62%。贮藏试验显示, 在4 ℃、25 ℃下、贮藏90 d, 综合色差值(?E)变化最大, 其次是总酸, 变化较小的是悬浮稳定性和感官。研究发现, 色差、总酸、悬浮稳定性和感官评价等4个品质指标间存在极显著相关性(P<0.001)。模型拟合结果显示, 果汁饮料贮藏期间品质指标变化符合一级动力学模型。根据感官评价模型, 预测饮料在4 ℃和25 ℃下货架期分别为384.36 d和153.74 d。验证试验结果显示, 模型预测贮藏时间与4 ℃和25 ℃下实际时间相对误差很低, 只有4.50%和0.82%。结论 黄原胶和羧甲基纤维素钠组成的复合稳定剂, 辅助超声波与均质处理, 可显著提高浑浊型来安花红果汁饮料稳定性。所建模型准确度高, 可用于花红浊汁饮料货架期预测。

英文摘要:

      Objective To improve the storage stability of Laian Malus asiatica cloudy juice beverage. Methods Using suspension stability as the main indicator, the effects of stabilizer composition, ultrasound, and homogenization assisted treatment on the stability of fruit juice beverages were analyzed. Through storage experiments, the changes in quality indicators of cloudy juice at 4 ℃ and 25 ℃ were analyzed, and a model was constructed to predict its shelf life. Results The stabilization process of Laian Malus asiatica cloudy juice was as follows: 0.05 g of xanthan gum and 0.1 g of sodium carboxymethyl cellulose were added to every 100 mL of cloudy juice, assisted by ultrasonic treatment at 300 W for 0.5 min, and then homogenized at 10000 r/min for 1.0 min. Under these conditions, the suspension stability of fruit juice beverages increased from 12.21% to 38.62%. The storage test showed that at 4 ℃, 25 ℃, and 90 d of storage, the largest change was in comprehensive color difference value (?E), followed by total acid, while the smaller changes were in suspension stability and sensory perception. It was found that there was a highly significant correlation (P<0.001) between 4 quality indicators, including ?E, total acid conetent, suspension stability, and sensory evaluation. The model fitting results showed that the changes in quality indicators of fruit juice beverages during storage conform to a first-order kinetic model. According to the sensory evaluation model, the predicted shelf life of beverages at 4 ℃ and 25 ℃ was 384.36 d and 153.74 d, respectively. The verification test results showed that the relative error between the predicted storage time of the model and the actual time at 4 ℃ and 25 ℃ was very low, only 4.50% and 0.82%, respectively. Conclusion The stability of Laian Malus asiatica cloudy juice beverage can be significantly improved by xanthan gum and sodium carboxymethyl cellulose, assisted with ultrasound and homogenization treatment. The established model has high accuracy and can be used for predicting the shelf life of juice beverages.