摘要
用2种快速稳定性分析仪LUMi Sizer和Turbiscan结合静置观察、离心沉淀率测定、平均粒径测定的方法考察了3种增稠剂——卡拉胶、结冷胶、微晶纤维素的不同添加量对燕麦饮料稳定性的影响,并比较这2种稳定性测定方法的差异。结果表明,微晶纤维素在0.04%用量下具有良好的抑制沉淀效果;2种快速稳定性分析仪在预测稳定性方面各有优劣势。LUMi Sizer离心加速的分析方法能够反映体系内部组分之间的结合情况,比如絮集;采用Turbiscan静态光散射的分析方法能够反映样品内部组分在实际重力作用下的迁移情况,并且对沉降、上浮的程度能做到较精细描述。
The influence of three kinds of thickening agents including carrageenan,gellan gum,microcrystalline cellulose amount on the stability of oat beverage were investigated by two rapid stability analysis instrument LUMiSizer and Turbiscan,combined with standing observation,centrifugal precipitation,and average particle size.The results showed good inhibition effect of sedimentation with 0.04%of microcrystalline cellulose.In terms of stability prediction,the LUMiSizer and Turbiscan have their own advantages and shortcomings.The centrifuge acceleration of LUMiSizer showed the internal system combination,such as flocculation.The static light scattering of Turbiscan showed the internal components migration under actual gravity,and precisely describes the extent of precipitation and floating.
作者
王成祥
刘辉
段胜林
马芙俊
张美娜
WANG Cheng-xiang;LIU Hui;DUAN Sheng-lin;MA Fu-jun;ZHANG Mei-na(Tong Fu Porridge Co.,Ltd.,Wuhu 241000,China;China National Research Institute of Food&Fermentation Industries,Beijing 100015,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第3期253-259,共7页
Food and Fermentation Industries
基金
"十三五"国家重点专项薯类主食化加工关键新技术装备研发及示范(No.2016YFD0401303-02)
"十三五"国家重点专项营养功能性食品制造关键技术研究与新产品创制(No.2016YFNC010041)
