摘要
本文研制了一种含有稳定剂、乳化剂与增稠剂的国产黄原胶色拉调味料。用Hanke RV12旋转粘度计测定了含黄原胶的色拉调味料的流变性质和触变结构破裂的程度,它的表观粘度,结构破裂的时间以及结构破裂所需的力与功均随黄原胶浓度的增加而增加,它的流动指数远小于1,是一个高度假塑性的触变体系。光学显微镜证实了在色拉调味料中添加一定量的黄原胶后,可以阻止油滴长大,这是由于黄原胶的乳化性、假塑性与触变性阻止了油滴的长大,从而增加了色拉调味料的稳定性。
The salad dressings containing xantban gum as a stabilizer,emulsifier aad bodying agent were developed.The rheologicai properties and breaking of thixotropy structure of saiad dressings with xanthan gum were measured by using Haake RV 12 viscometer.The results showed that appearent Yiscosity, the time, force and work of structure breaking increased with the increase in the amount of xanthan gum.Its flow index was much less than It was a system of high pseudo-plastic and thixotropy. The emulsibility, plasticity and thi-xotropy of xanthan gum prevented the oil globuls from growing and increased stability of salad dressings which were showed by light microscope photographs of salad dressings.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1989年第4期31-36,共6页
Food and Fermentation Industries
