结冷胶的流变特性及其在浊汁饮料中的悬浮特性.docVIP

PAGE PAGE 20 结冷胶的流变特性及其在浊汁饮料中的悬浮特性 摘要:高酰基结冷胶作为一种新型稳定剂，在浊汁饮料中具有优势。为研究离子种类及强度对高酰基结冷胶流变及悬浮稳定性能的影响，本文比较了钾、钙、钠离子对高酰基结冷胶流变特性的影响，并进一步分析了离子强度对蓝莓浊汁体系悬浮稳定性能的影响。结果表明：当高酰基结冷胶浓度为0.03%时，其溶液的表观粘度随钾、钠、钙离子的浓度增加而增加，流体假塑特性也得到了增强。当钠离子浓度为0.15%,钾离子浓度为2mmol/L,钙离子浓度为5mmol/L时，结冷胶溶液的表观粘度达到了峰值。采用Power-Law方程能较好拟合它们流变行为（R2＞0.93）。对于添加高酰基结冷胶的蓝莓浊汁体系,不同浓度钠, 钾, 钙离子的添加均能降低了体系的stability index和delta BST值，即体系的悬浮稳定性能提高，但超过一定浓度时体系失稳.对于以高酰基结冷胶为稳定剂的蓝莓汁体系，钾、钙、钠离子添加量分别在50mmol/L，5mmol/L、0.15%时其悬浮稳定性能最佳。 关键词：高酰基结冷胶；流变；悬浮稳定性；钾；钙；钠 Rheological properties of gellan gum and suspension characteristics of cloud juice Abstract: High acyl gellan gum as a new stabilizer has an advantage in cloudy juice beverages. In order to study the influence of ion types and intensity of high-acyl gellan gum rheological and suspension stability, the article compares the effects of K+, Ca2+, Na+ on the high acyl gellan gum rheological , and further analysis of the ionic strength of blueberries Influence cloudy juice suspension system performance and stability. The results showed that: when a high-acyl gellan gum concentration of 0.03%, the apparent viscosity of the solution with the K+, Ca2+, Na+ concentration increases, the fluid fake plastic characteristics have also been enhanced. When the concentration of Na+ is 0.15% ,potassium ion concentration is 2mmol / L, calcium ion concentration is 5mmol / L, the gellan gum solution reached apparent viscosity peaked. Using the Power-Law equation can better fit their rheological behavior (R2 0.93). For the addition of high-acyl gellan gum blueberry juice turbidity system, adding different concentrations of K+, Ca2+ and Na+ can reduce the stability index and delta BST value system, namely improved suspension stabilizing properties of the system, but above a certain concentration, system will instability. For a blueberry cloudy juice stabilizer system based on high acyl gellan gum, K+, Ca2+, Na+ are added in the amount of 50mmol / L, 5mmol / L, 0.15% of the best suspension stability. Key w