【摘要】 果汁碳酸饮料体系常见的稳定性问题有光照褪色、风味氧化、香精乳化失稳等。该研究表明,在柠檬果汁碳酸饮料中通过添加护色剂和抗氧化剂,延缓了产品光照褪色、特征风味物质柠檬萜烯类物质的氧化变味。同时针对香精乳化稳定性,实验了聚甘油脂肪酸酯、变性淀粉、阿拉伯胶三种乳化体系对香精中单倍柠檬油的乳化效果,结果表明以聚甘油脂肪酸酯的乳化效果最好,乳化工艺为单倍柠檬油用量10%(m/m),均质温度40℃、均质压力30Mpa的乳化效果最佳,上述措施解决了一直困扰行业的果汁碳酸饮料在长货架期内体系稳定性问题。更多还原

【Abstract】 Development of carbonate juice drinks is sometimes challenged by technical problems such as decoloration,oxidation and physical instability of emulsified colors or flavors. In this study,the decoloration rate of an emulsified natural color and off-flavor of characteristic odor from lemon termpenes was retarded by addition of color-protecting reagents and antioxidants. Meanwhile,emulsifiers including polyglycerol fatty acid esters,modified starch and gun Arabic was tested in an emulsified flavors in order to optimize the stability of the products against creaming/sedimentation.The flavor containing 10% lemon oil emulsified with polyglycerol fatty acid esters under the condition of 30 Mpa pressure-type homogenization at 40℃ was proved to be the most stable,giving a stable product without creaming or sedimentation during the shelf life.更多还原