海带饮料的稳定性研究_陈洪波.pdf

《现代食品科技》 Modern Food Science and Technology ( 总 96) 51 海带饮料的稳定性研究陈洪波 1,姜宏毅 2 (,浙江杭州 310013) (,浙江杭州 310009) 摘要: 采用不同的增稠剂对海带饮料的稳定性进行研究,结果表明:琼脂、黄原胶添加到海带饮料中能起较好的稳定效果。影响海带饮料稳定性的 4个因素中,混合磷酸盐影响因子最大,其次为黄原胶、琼酯、海带浓度。实验较佳配方为黄原胶 % ,混合磷酸盐 % ,琼酯 % ,海带浓度 % (干品计)时,制成的海带饮料分布均匀,色泽适中,口感好。关键词: 海带饮料;稳定性;增稠剂中图分类号: ;文献标识码: A ;文章篇号:1673-9078(2007)06-0051-02 Study on the Stability of Kelp Drink CHEN Hong-bo 1, JIANG Hong-yi 2 ( Bureau of Quality and Technical Supervision, Hangzhou310013, China) ( Wahaha Group Co. Ltd, Hangzhou 310013, China) Abstract: The effect of several thickening agents on the stability of ke lp drink was studied here. Results showed that agar and xanthan gum could stabilize the kelp drink. Mixed phosphate showed the highest impact on the stability of kelp drink, followed by xanthan g um, agar and kelp concentration. The optimal concentratio n of mixed phosphate, xanthan gum, agar and ke lp drink were %, %, % , and %, respectively, under which the achieved product had nice color and good taste. Key woods: Kelp drink; Stability; Thickening agent 海带是一种常年可食用的海洋黑色食品,营养成分丰富,含有蛋白质,多种维生素,矿物质,微量元素,高含量的碘和钙等多种营养成分。此外,海带还含有很多生物活性物质,具有很好的保健功能。如甘露醇、褐藻淀粉、褐藻酸、褐藻氨酸等能降低心血管病的发生机率;酸性多糖、凝聚素等具有抗肿瘤的作用;结构特异的卤化物、胆碱、酚类化合物、萜烯类化合物等具有抗菌、抗病毒的作用;海带几乎不含有卡路里,其粗纤维素不被人体肠道消化,可作减肥食品。海带丰富的营养及特殊的生理活