应用快速稳定性分析方法研究增稠剂对燕麦饮料稳定性的影响

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  • 1(同福碗粥股份有限公司,安徽 芜湖,241000) 2(中国食品发酵工业研究院,北京,100015)
本科

网络出版日期: 2018-03-26

基金资助

“十三五”国家重点专项薯类主食化加工关键新技术装备研发及示范(No.2016YFD0401303-02);“十三五”国家重点专项营养功能性食品制造关键技术研究与新产品创制(No. 2016YFNC010041)

Research on the effect of thickening on the stability of oat beverage using rapid stability analysis instrument

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  • 1(Tong Fu Porridge Co., Ltd., Wuhu 241000, China) 2 (China National Research Institute of Food & Fermentation Industries, Beijing 100015, China)

Online published: 2018-03-26

摘要

用2种快速稳定性分析仪LUMiSizer和Turbiscan结合静置观察、离心沉淀率测定、平均粒径测定的方法考察了3种增稠剂——卡拉胶、结冷胶、微晶纤维素的不同添加量对燕麦饮料稳定性的影响,并比较这2种稳定性测定方法的差异。结果表明,微晶纤维素在0.04%用量下具有良好的抑制沉淀效果;2种快速稳定性分析仪在预测稳定性方面各有优劣势。LUMiSizer离心加速的分析方法能够反映体系内部组分之间的结合情况,比如絮集;采用Turbiscan静态光散射的分析方法能够反映样品内部组分在实际重力作用下的迁移情况,并且对沉降、上浮的程度能做到较精细描述。

本文引用格式

王成祥, 刘辉, 段胜林, 等 . 应用快速稳定性分析方法研究增稠剂对燕麦饮料稳定性的影响[J]. 食品与发酵工业, 2018 , 44(3) : 253 . DOI: 10.13995/j.cnki.11-1802/ts.014159

Abstract

The influence of three kinds of thickening agents including carrageenan, gellan gum, microcrystalline cellulose amount on the stability of oat beverage were investigated by two rapid stability analysis instrument LUMiSizer and Turbiscan, combined with standing observation, centrifugal precipitation, and average particle size. The results showed good inhibition effect of sedimentation with 0.04% of microcrystalline cellulose. In terms of stability prediction, the LUMiSizer and Turbiscan have their own advantages and shortcomings. The centrifuge acceleration of LUMiSizer showed the internal system combination, such as flocculation. The static light scattering of Turbiscan showed the internal components migration under actual gravity, and precisely describes the extent of precipitation and floating.
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