摘要
重点探讨了影响猕猴桃粉速溶性的问题。通过单因素试验和正交试验,研究各因素(冲调水温、冲调水量、稳定剂的种类及添加量)对猕猴桃粉速溶性的影响规律,确定最佳冲调水温为60℃;冲调水量的不同可以获得不同的口感和性状,可根据消费者的喜好而定;复合稳定剂的最佳添加量为蔗糖脂肪酸酯0.40%+蒸馏单硬脂酸甘油酯0.50%+β-环糊精0.25%,可以有效地改善猕猴桃粉冲调后的稳定性。
The influencing factors of the instant property of kiwi fruit powder were discussed emphatically.Through the single factor and orthogonal experiments,the effect rules of each factor such as the water temperature,the water volume,and the kinds and quantity of stabilizer on the instant property of kiwi fruit powder were obtained.Finally the determining optimum temperature of water is 60 ℃.The different quantity of water can get different tastes and characters and should depend on preferences of consumer.The best addition amount of stabilize is 0.40% of sucrose fatty acid ester＋0.50% of distillation glycerin monostearate＋0.25% of β-cyclodextrin.The stability of kiwi fruit powder after dissolving was effectively improved.
出处
《食品科技》
CAS
北大核心
2013年第2期91-94,共4页
Food Science and Technology
基金
农业创新项目(2011NXC02-03)
关键词
猕猴桃粉
速溶性
稳定剂
kiwi fruit powder
instant property
stabilizer
