南瓜浓缩汁的流变性质.pdfVIP

※基础研究 食品科学 2005, Vol. 26, No. 2 33 南瓜浓缩汁的流变性质 秦 蓝，许时婴* (江南大学食品学院，江苏南京 2 14036) 摘 要：本文研究了浓缩至不同浓度的南瓜混汁的流变性质，它与浓度(4 7～63 °Brix)和添加不同亲水胶体(CMC 、 瓜尔胶和黄原胶)的性质有关。添加CMC 的南瓜浓缩汁在47 °Brix 呈现假塑性；当浓缩至55 °Brix 和63 °Brix 时，呈 现触变性。不添加胶和添加瓜尔胶和黄原胶复配胶的样品在47 °Brix 和55 °Brix 呈现假塑性；当浓缩至63 °Brix 时， 呈现触变性。南瓜浓缩汁的浓度为47 °Brix 时，不存在屈服应力，当达到55 °Brix 和63 °Brix 时，体系呈现静态屈 服应力，浓度越高，屈服应力值越大。这是因为南瓜浓缩汁中大分子物质间相互作用和颗粒间聚集作用，形成了 弱的三维网状结构，因此很好地解释了南瓜浓缩汁在贮存期间具有良好的混浊稳定性和好的货架寿命。 关键词：南瓜浓缩汁；触变性；假塑性；静态屈服应力；亲水胶体 Rheological Properties of Pumpkin Cloudy Juice QIN Lan ，XU Shi-ying* (School of Food Science and Technology, Southern Yangtze University, Nanj ing 2 14036, China) Abstract ：The rheological properties o f pumpkin cloudy juice were related with its concentrations (soluble solids)and the properties of different hydrocolloids (CMC, guar gum and xanthan gum). 47 °Brix of pumpkin juice concentrate with CMC exhibited pseudoplastic property, while 55 °Brix and 63 °Brix exhibited thixotropic property. 47 °Brix and 55 °Brix of pumpkin juice concentrate without gum but with guar and xanthan gum exhibited pseudoplastic property, while 63 °Brix exhibited thixotropic property . When the concentration of all samples was higher than 55 °Brix, pumpkin juice concentrate displayed static yield stress. The v alues o f static yield stress were increased with th e concentration s. It indicated that in the pumpkin j uice concentrate a weak three-dimension network was formed by the macromolecules interaction and the small particles aggregation with each other. Therefore, it could be explained why the pumpkin juice concentrate had good cloud stability during storage and good shelf life as well. Key w or