果汁型豆酸汤饮料稳定性动力学模型初探
目的 研究果汁型豆酸汤饮料稳定性动力模型, 建立豆酸汤饮料稳定性快速预测方法。方法 基于化学反应动力学和热力学的基本原理, 以果汁型豆酸汤为研究对象, 采用加速实验方式, 对豆酸汤在贮藏期内, 检测离心沉淀率、粒径、吸光度和感官评价值等物理指标。结果 建立了吉布斯自由能与离心沉淀率之间回归方程(r2=0.9743), 感官值与离心沉淀率之间的回归方程(r2=0.9846), 以及感官值与离心沉淀率、温度之间的动力学模型。预测模型误差变异系数CV平均值为12.40%小于15%。结论 模型能够精确预测产品的稳定性, 为果汁型豆酸汤饮料稳定性预测提供了科学快速方法。
Objective To explore the stability kinetics model of juice soysour soup beverage and establish rapid prediction method on stability for juice soysour soup beverage. Methods Based on the basic principles of chemical reaction kinetics and thermodynamics, the juice soysour soup beverage was used as the research object, and the accelerated precipitation method was used to detect the physical index including centrifugal sedimentation rate, particle size, absorbance and sensory evaluation value during the storage period of the juice soysour soup beverage. Results Regression equations between the Gibbs free energy and the centrifugal sediment rate (r2=0.9743), the regression equation between the sensory value and the centrifugal sedimentation rate (r2=0.9846), and the kinetic model between the sensory value and the centrifugal sedimentation rate and temperature were established. The average model error coefficient CV of the prediction model was 12.40%, which was less than 15%. Conclusion The model can accurately predict the stability of the product, providing a scientific and rapid method for predicting the stability of the juice soysour soup beverage.
标题：果汁型豆酸汤饮料稳定性动力学模型初探
英文标题：Exploration on stability kinetics model of juice soysour soup beverage
作者：
李明 邵阳学院食品与化学工程学院;豆制品加工技术湖南省应用基础研究基地;广州佳明食品科技有限公司
赵良忠 邵阳学院食品与化学工程学院;豆制品加工技术湖南省应用基础研究基地;湖南省果蔬清洁加工工程技术研究中心
王容 邵阳学院食品与化学工程学院;豆制品加工技术湖南省应用基础研究基地
范柳 邵阳学院食品与化学工程学院;豆制品加工技术湖南省应用基础研究基地
中文关键词:果汁型豆酸汤饮料,加速实验,动力学,热力学,稳定性,
英文关键词:juice soysour soup beverage,fast test,kinetics,thermodynamics,stability,
发表日期：2019-03-11
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