Effects Of Some Commonly Used Natural Food Gums On The Stability Of Yam Juice

Huai yam was produced by Wuzhi of Jiaozuo in Henan Province,as rawmaterials of this study, processing into a yam mixed with juice according to a certaintechnology, then adding the differert natural food gums, in order to study thecombination of yam mixed with the juice stability of the most significant compound,by researching on yam mixed with juice emulsion stability and suspension stability,respectively.single-factor test to identify the significant effects of colloid andcompound optimization.The ultimate goal is to improve the stability of the yam mixedwith juice, the main contents are as follow:1. An absorbance ratio of homogeneous before and after a certain period of time asyam mixed juice emulsion stability evaluation, namely the determination of sodiumalginate, guar gum, pectin, xanthan gum, yam mixed with juice emulsion stability, interms of the results of determination, sodium alginate, guar gum, pectin monomersstabilizer emulsion stability of yam mixed with the juice of the regular and moredistinctly, therefore, reserveing the front of the three colloidal test compound todiscover the best stabilizer mixed results: sodium alginate,0.14%,0.04%of guar gum,pectin0.14%.2. Yam mixed turbidity difference before and after the centrifugation of juice productsas yam mixed with juice suspension stability evaluation; by way of being measuredsodium alginate, guar gum, pectin, xanthan gum suspension stability, which on yammixed with juice, the result is that the influence of these monomers stabilizer, exceptxanthan gum, on yam mixed with the juice of the suspension stability regularly andoutstandingly, so the best stabilizer mixed results are: sodium alginate,0.17%,0.10%of guar gum, pectin0.17%.The results showed that:in the yam mixed with natural food gums can improvethe stability of the yam mixed, yam mixed with the juice of storage, different naturalfood gums together with a reasonable can be made better than a single colloidalstabilization effect. As the emulsion stability is the emulsifying properties of proteinto maintain the nondisjunction of oil-water mixed state anti-resilience of the externalconditions (min), in pure yam mixed with juice, mixed juice stability of the mostsignificant impact on the yam is a yam mixed with juice suspension stability, sodiumalginate, guar, pectin, which of colloid dosage gormula for sodium alginate0.17%,guar gum0.10%,0.17%pectin, under this condition can significantly improve the suspension stability of yam mixed with juice, thus extending the storage of yammixed with juice.