CAJ | 학술논문

采用响应面分析法研究黄原胶、瓜尔豆胶和卡拉胶对黑豆乳饮料的稳定性影响，以离心沉淀率为响应值，确定其最佳稳定剂配方。结果表明，黑豆乳饮料的最优稳定剂组合为黄原胶0．064％、瓜尔豆胶0．181％、卡拉胶0．167％，优化后离心沉淀率降低至2．297％，黑豆乳饮料稳定性比优化前提高39．92％。
채용향응면분석법연구황원효、과이두효화잡랍효대흑두유음료적은정성영향，이리심침정솔위향응치，학정기최가은정제배방。결과표명，흑두유음료적최우은정제조합위황원효0．064％、과이두효0．181％、잡랍효0．167％，우화후리심침정솔강저지2．297％，흑두유음료은정성비우화전제고39．92％。
In this paper,the response surface method was used to study the effect of xanthan gum,guar gum and carrageenan on the stability of black soybean milk.In order to determine the best stabilizer formula,the centrifugal sedimentation rate was set as the response value.The results show that,the optimal combination of stabilizer in black soybean milk is xanthan gum 0.064%,guar gum 0.181 %,carrageenan 0.167%.After the optimization,the centrifugal sedimentation rate reduced to 2.297%.Stability of black soy milk was 39.92%higher than before.