防止扇贝调味汁沉淀分层的研究

Studies on the Stability of the Flavouring from Scallops

根据粒子在层流中运动的Stokes定律，建立了扇贝调味汁的合理组方及最佳工艺参数。制备中采取下列措施，较好地解决了扇贝调味汁的沉淀分层现象，即均质处理，将蛋白颗粒和稳定剂团块破碎；将调味汁pH控制在4．0～4．5；加入15％的氯化钠和21％的蔗糖，使流体比重接近蛋白粒子比重；以玉米淀粉、黄原胶及藻酸丙二酯为增稠剂，用量分别为2．50％，0．20％和0．15％。

By the law of 'Stokes', studied the movement law of particulate matter in the flavouring from scallops. The precipitating rate(U_o)of particulate matter is restricted by d_p, (P_s- P_f) and U_f. After the flavouring has been dealt with homogeneity, the diameter of particulate matter(d_p) is reduced. The specific gravity of particulate matter and fluid(P_s-P_f) is close to same value by particulate matter to be slowed down due to the use of suitable stabilizers. In addition, according to the results analysed, the pl of the fluid is pH 5. 28 - 5. 30, but the pH is regulated to 4. 0-4. 5, so that the proteins are much stable because it is far away the pl. This study has resolved much better the issue of stability of the flavouring from scallops.