CAJ | 학술논문

为丰富蓝莓饮料的功能性，同时为叶黄素、蓝莓果资源的利用提供新途径，以叶黄素和蓝莓果果汁为主要原料，制成叶黄素-蓝莓果汁饮料。选择Span80和Tween80两种乳化剂，应用浊度法进行单因素试验确定最适HLB值。选择蔗糖脂肪酸单酯、双乙酰酒石酸单甘油酯、辛奎酸甘油酯、硬脂酰乳酸钠、三聚甘油单硬脂酸酯五种亲水型的食品乳化剂在最适HLB下两两复配，筛选出乳化性能最好的复合乳化剂。以乳化剂、黄原胶、瓜尔胶、海藻酸钠为变量，用Design-expert软件设计4因素3水平响应面优化试验探究乳化剂和稳定剂的用量对叶黄素-蓝莓功能性饮料稳定性的影响。结果表明：最适HLB值为10.90；42%双乙酰酒石酸单甘油酯+58%辛奎酸甘油酯作为复合乳化剂时乳化效果最好；乳化剂0.12%，黄原胶0.15%，瓜尔胶0.05%，海藻酸钠0.15%，此条件下叶黄素-蓝莓饮料的稳定性最好。
위봉부람매음료적공능성，동시위협황소、람매과자원적이용제공신도경，이협황소화람매과과즙위주요원료，제성협황소-람매과즙음료。선택Span80화Tween80량충유화제，응용탁도법진행단인소시험학정최괄HLB치。선택자당지방산단지、쌍을선주석산단감유지、신규산감유지、경지선유산납、삼취감유단경지산지오충친수형적식품유화제재최괄HLB하량량복배，사선출유화성능최호적복합유화제。이유화제、황원효、과이효、해조산납위변량，용Design-expert연건설계4인소3수평향응면우화시험탐구유화제화은정제적용량대협황소-람매공능성음료은정성적영향。결과표명：최괄HLB치위10.90；42%쌍을선주석산단감유지+58%신규산감유지작위복합유화제시유화효과최호；유화제0.12%，황원효0.15%，과이효0.05%，해조산납0.15%，차조건하협황소-람매음료적은정성최호。
In order to enhance the function of blueberry drinks, and provide a new way for utilization of lutein and blueberry resource as wel , we made xanthophol s and blueberry fruit into lutein-blueberry beverage. Two kinds of emulsifiers cal ed Span 80 and Tween 80 were chosen. The optimum HLB value was determined by single factor experiment with turbidity method. Under the optimal HLB condition, five kinds of hydrophilic emulsifier, that was, sucrose esters of fatty acids, diacetyl tartaric acid esters of mono-and diglycerides, octyl and decyl glycerate, sodium stearoyl lactate, tripolyglycerol monostearates were filtered out to find the best emulsified group. Mixed emulsifier, xanthan gum, guar gum and sodium alginate were used as variables to design the four factors and three levels response surface with Design-expert software, and investigate the relationship between the amount of additives and the stability of xanthophol s-blueberry beverage. As a result, the optimum HLB value was 10.9;42%sucrose esters of fatty acids plused 58% Octyl and decyl glycerate compounds emulsifier had the best emulsifying effect; When adding 0.12% emulsifier, 0.15% xanthan gum, 0.05% guar gum, 0.15% sodium alginate into the xanthophol s-blueberry beverage, and we could get the optimal stability.