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


First Page


Last Page





[1] 韩晓娜,黄国清,肖军霞.玉米饮料的稳定性研究[J].食品科技,2013,38(10):180~183.
[2] 高琦,褚中秋,段华妮,等.大米饮料研究进展[J].粮食与饲料工业,2014(5):8~11.
[3] 汪正洁.米乳饮料生产工艺研究[D]. 武汉:华中农业大学,2005.
[4] 张钟,李琴.糯玉米饮料稳定条件的优化[J].饮料工业,2013,16(9):9~13.
[5] 曾顺德,赵国华,张超,等.糯玉米饮料专用稳定剂配方筛选[J].食品工业科技,2012,33(1):321~325.
[6] 高愿军,李少华,周婧琦,等.几种稳定剂对玉米饮料稳定性的效应研究[J].食品科技,2012,37(7):244~247.
[7] 石丽娜.乌鲁木齐澄清型糯玉米饮料加工工艺研究[D].乌鲁木齐:新疆农业大学,2011.
[8] Hamed Mirhosseini, Chin Ping Tan, Arezou Aghlara. Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage[J].Carbohydrate Polymers,2008(73):83~91.
[9] 傅亮,田利春.均质条件与大米饮料乳化稳定性关系研究[J].食品与机械, 2006, 22(3): 20~21.
[10] 刘莎莎,李保国,郭雯丽,等.高抗性淀粉米乳饮料的稳定性研究[J].食品与机械, 2013,29(6): 229~231.
[11] 孙丽琴.抗疲劳米饮料的研制[D].长春:吉林农业大学,2011.
[12] 周红芳.全糯玉米饮料工艺及稳定性的研究[D].齐齐哈尔:齐齐哈尔大学,2012.
[13] 唐民民,姜中航.不同乳化剂对牛乳饮料稳定性影响的研究[J].乳业科学与技术,2007(1):23~25.
[14] 李湘丽,胡贵勇.浑浊型玉米浆玉米须复合饮料的研制[J].食品与机械,2012,28(3):233~235.
[15] 中华人民共和国卫生部.GB 2760—2011 食品添加剂使用标准[S].北京:中国标准出版社,2011.
[16] 吕玉珍,黄进宝,董大鹏,等.胡萝卜山楂复合果肉饮料加工工艺及稳定性研究[J].食品与机械,2010,26(4):132~135.
[17] 樊振江,詹现璞,栗亚琼,等.复合稳定剂对豇豆饮料稳定性的影响[J].食品与机械, 2014,30(1):232~234.
[18] 孙祖莉,郭明思,刘玉田,等.糯玉米红枣莲子仿乳饮料及其稳定性[J].食品工业,2006(2):23~25.
[19] 孙蕾,沈群.小米饮料的最佳液化糖化及稳定条件研究[J].食品工业科技,2012,33(13):220~227.
[20] 高彦祥.食品添加剂[M].北京:中国轻工业出版社,2011:211~249.
[21] 张国农,李运飞,解国富,等.搅拌型果汁酸奶稳定性的研究[J].食品与机械,2005,21(1):50~52.
[22] 胡亮德.食品乳化剂[M].北京:中国轻工业出版社,2011:62~75.
[23] 李慧娟,柴松敏.淀粉的老化机理及抗老化研究[J].粮油加工,2006(3):42~45.
[24] 余全.乳化剂对酪蛋白乳状液稳定影响的性机理研究[D].广州:华南理工大学,2011.
[25] Du R and A, Franks G V, Hosken R W. Particle sizes and stability of UHT bovine, cereal and grain milks [J].Food Hydrocolloids,2003,9(17): 671~678.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.