食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 266 - 272

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033484

研究报告

结冷胶和卡拉胶在可可奶中的应用研究

  • 薛玉清 ,
  • 朱丽娟 ,
  • 李焱鑫 ,
  • 杨伟 ,
  • 李文强 ,
  • 张妍 ,
  • 胡君荣 ,
  • 罗洁 ,
  • 李言郡 ,
  • 成官哲
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  • 1(杭州娃哈哈集团有限公司,浙江 杭州,310018)
    2(浙江省食品生物工程重点实验室,浙江 杭州,310018)
    3(杭州锋味派食品有限公司,浙江 杭州,310018)
第一作者：硕士,高级工程师(成官哲高级工程师为通信作者,E-mail:493195502@qq.com)

收稿日期: 2022-08-30

  修回日期: 2022-09-20

  网络出版日期: 2023-12-25

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Application of gellan gum and carrageenan in cocoa milk

  • XUE Yuqing ,
  • ZHU Lijuan ,
  • LI Yanxin ,
  • YANG Wei ,
  • LI Wenqiang ,
  • ZHANG Yan ,
  • HU Junrong ,
  • LUO JIE ,
  • LI Yanjun ,
  • CHENG Guanzhe
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  • 1(Hangzhou Wahaha Group Co.Ltd., Hangzhou 310018, China)
    2(Zhejiang Key Laboratory of Food Bioengineering, Hangzhou 310018, China)
    3(Hangzhou Chef Nic Pi Food Co.Ltd., Hangzhou 310018, China)

Received date: 2022-08-30

  Revised date: 2022-09-20

  Online published: 2023-12-25

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摘要

该文研究了结冷胶、卡拉胶添加量和配比对可可奶稳定性的影响。以可可奶的黏度、粒径分布、Zeta电位、Lumisizer稳定性扫描、Turbiscan扫描结果为指标,结合产品外观口感和离心沉淀率来确定保持可可奶体系稳定的最优结冷胶卡拉胶添加方案。结果表明,结冷胶对可可奶体系稳定有主导作用,结冷胶添加量达到0.035%(质量分数,下同)时,可可奶体系出现明显的凝胶块;卡拉胶占比超过稳定剂比例50%时,可可奶黏稠度太高易糊口,且伴随着卡拉胶和乳蛋白作用力的增强,可可奶体系稳定性下降;当结冷胶和卡拉胶的添加量均为0.025%时,可可奶感官评价较好、离心沉淀率低、粒径小、Zeta电位绝对值高、Lumisizer稳定性扫描结果和Turbiscan扫描结果均最好,属于稳定可可奶体系的最优方案。结果表明,结冷胶和卡拉胶复配使用对增加可可奶悬浮性、提升可可奶品质、维持可可奶货架期稳定性有非常重要的价值。

关键词： 结冷胶; 卡拉胶; 可可奶; 货架期; 稳定性

本文引用格式

薛玉清 , 朱丽娟 , 李焱鑫 , 杨伟 , 李文强 , 张妍 , 胡君荣 , 罗洁 , 李言郡 , 成官哲 . 结冷胶和卡拉胶在可可奶中的应用研究[J]. 食品与发酵工业, 2023 , 49(22) : 266 -272 . DOI: 10.13995/j.cnki.11-1802/ts.033484

Abstract

In this paper, the effects of gellan gum and carrageenan on the stability of cocoa milk were studied. Taking the viscosity, particle size distribution, Zeta potential, lumisizer stability scanning, and turbiscan scanning results of cocoa milk as indicators, combined with the appearance and taste of the product and the centrifugal sedimentation rate, the optimal gellan carrageenan solution to maintain the stability of cocoa milk system was determined. Results showed that gellan gum played a leading role in the stability of the cocoa milk system. When the addition of gellan gum reached 0.035%, the cocoa milk system appeared obvious gel mass. When the proportion of carrageenan exceeded 50% of the stabilizer, the cocoa milk was too thick and easy to live, and the stability of the cocoa milk system decreased with the enhancement of the interaction between carrageenan and milk protein. When the addition of gellan gum and carrageenan was 0.025%, the cocoa milk had a better sensory evaluation, low centrifugal sedimentation rate, small particle size, and high Zeta potential absolute value, the lumisizer stability scanning results and the turbiscan scanning results were the best, which belonged to the optimal scheme for stabilizing the cocoa milk system. It can be seen that the combination of gellan gum and carrageenan is of great value to increase the suspension of cocoa milk, improving the quality of cocoa milk and maintaining the stability of cocoa milk during its shelf life.

Key words： gellan gum; carrageenan; cocoa milk; shelf life; stability

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