Study on stability of rice beverage

Authors

GUO Jieli, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, Zhejiang 310021, China; College
LU Shengmin, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, Zhejiang 310021, China
XING Jianrong, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, Zhejiang 310021, China
CHEN Jianbing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, Zhejiang 310021, China
TU Kang, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China

Abstract

Eleven kinds of different stabilizers and emulsifiers were applied to the research on the stability of rice beverage. Among which, four kinds with better stability effect were selected and used in the orthogonal test to improve the stability of rice beverage. The results indicated that the rice beverage had the highest stability with its precipitation rate 0.87% only and without stratification occurred after 3 weeks at room temperature when the amount of pectin, xanthan gum and monoglyceride were added 0.60%, 0.165% and 0.60% respectively. In addition, xanthan gum and pectin had significant（P<0.01 and P<0.05, respectively）, while monoglyceride and Span 40 did not have significant（P>0.05）effect on the stability of rice beverage. Comparatively, the impact of monoglyceride on rice beverage stability was much larger than that of Span 40.

Publication Date

2-28-2015

First Page

212

Last Page

216

DOI

10.13652/j.issn.1003-5788.2015.01.049

Recommended Citation

Jieli, GUO; Shengmin, LU; Jianrong, XING; Jianbing, CHEN; and Kang, TU (2015) "Study on stability of rice beverage," Food and Machinery: Vol. 31: Iss. 1, Article 49.
DOI: 10.13652/j.issn.1003-5788.2015.01.049
Available at: https://www.ifoodmm.cn/journal/vol31/iss1/49

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