摘要
目的:了解乳化香精的稳定性机理,为饮料的稳定性研究提供理论依据。方法:综合国内外文献对乳化香精及在软饮料中常见的不稳定现象、产生机理、预防措施和稳定性评价方法进行概述。结果:乳化香精的粒子半径、连续相黏度、油相种类和油相水相比等均会对其稳定性造成影响,在饮料中易出现浮油、絮凝、聚结、奥斯特瓦尔德熟化等不稳定现象;稳定性评估方法可分为乳化香精评估和饮料成品评估两步;可通过原料储运管理、优选乳化香精、调整饮料的配方和工艺等措施预防不稳定现象的出现。结论:饮料研发人员需深入研究乳化香精的性质和稳定性的机理,了解多种成分对产品稳定性的影响,可最大程度的规避乳化香精对饮料稳定性的影响,开发出高品质的饮料产品。
【Objective】To understand the stability mechanism of emulsified flavor and provide a theoretical basis for the stability study of beverages.【Method】Based on the literature at home and abroad,the common instability phenomena,generation mechanism,preventive measures and stability evaluation methods of emulsified flavors and soft drinks were summarized.【Result】The particle radius,continuous phase viscosity,oil phase type and oil phase water ratio of emulsion flavor will affect its stability,and it is prone to instability such as oil slick,flocculation,coalescence and Ostwald ripening in beverages.The stability evaluation method can be divided into two steps:emul‐sion flavor evaluation and beverage finished product evaluation.The occurrence of instability can be prevented by measures such as raw material storage and transportation management,optimization of emulsified flavor,adjustment of beverage formula and process.【Conclu‐sion】Beverage researcher needs to study the properties and stability mechanism of emulsified flavor,and to understand the influence of various components on the stability of the product,so as to avoid the influence of emulsified flavor on the stability of the beverage to the greatest extent and develop high-quality beverage products.
作者
樊真宏
杨召侠
王琪
胡长利
李赫
FAN Zhen-hong;YANG Zhao-xia;WANG Qi;HU Chang-li;LI He(Jin Mai Lang Beverage Co.,Ltd,Beijing 100000,China;Beijing Technology and Business,School of Food and Health,Beijing 100048,China)
出处
《中国食物与营养》
2025年第6期47-51,共5页
Food and Nutrition in China
基金
北京工商大学食品科学与工程双一流学科建设项目基金(项目编号:BTBUYXTD202203)。
关键词
乳化香精
饮料
稳定性
评价方法
emulsified flavor
beverage
stability
evaluation method
