摘要
通过饱和氯化钠溶液的蒸发结晶,结合感官评定与电子显微镜图像,考察了不同种类的添加剂、添加剂用量及结晶时间和结晶温度对氯化钠晶体形状和空间结构的影响,发现葡萄糖、山梨糖醇显著地影响氯化钠晶体的理化性质及空间结构,感官刺激有显著差异,而甘氨酸仅改变晶体形态,对感官刺激无显著影响。通过单因素及正交试验发现,当结晶时间为6.5h,结晶温度为60℃,葡萄糖含量(占氯化钠的质量分数)为0.20%时,有较多的星形晶体生成,且感官刺激较为尖锐。当结晶时间为5.5h,结晶温度为70℃,山梨糖醇用量(占氯化钠的质量分数)为0.30%时,得到层状树枝形氯化钠结晶,感官刺激较为明显,且效果优于葡萄糖。
Use evaporative crystallization technology to crystallize sodium chloride, combined with sensory evaluation and electron microscope image, the influence of the type and amount of additives and the crystallization temperatures with different crystallization time on the shapes and spatial structures of crystals is studied. The experimental results show that glucose and sorbitol have more influence on the physico- chemical properties of sodium chloride crystal and have a significant influence on sensory stimulation. The shape and spatial structure vary with the addition of glycine, but have no significant change to sensory stimulation. Based on single-factor and orthogonal tests, more star and cuboid crystals with less bulk density are observed and more acute sensory stimulation is showed when the crystallization temperature is 60℃, the crystallization time is 6.5 h and the glucose content is 0.20%（mass fraction of sodium chloride）. When the crystallization temperature is 70 ℃, the crystallization time is 5.5 h and the sorbitol mass fraction is 0. 30% （mass fraction of sodium chloride）, more layered dendritic structures are observed and the shape and spatial structure vary obviously and the influence is superior to that using glucose as an additive.
出处
《中国调味品》
北大核心
2017年第7期94-99,共6页
China Condiment
基金
江苏省科技创新与成果转化项目(BN2014118)
关键词
氯化钠
添加剂
结晶
空间结构
sodium chloride
additive
crystallization
space structure
