食品级黄原胶应用性能检测方法的研究

Study on Detection Method of Application Performance of Food-grade Xanthan gum

[目的]探讨一种检测黄原胶应用性能的方法。[方法]研究蔗糖和NaCl对0.3%食品级黄原胶粘度性能的影响,并建立蔗糖、NaCl共同存在下的一种黄原胶在食品中的液相体系,在20%NaCl、0.15%柠檬酸、121℃,15min、100℃,30min条件下分别测定黄原胶体系粘度前后变化。[结果]少量的蔗糖可提高黄原胶体系粘度,少量的NaCl可降低黄原胶体系粘度而提高其耐温性。[结论]该方法可准确地反映黄原胶耐盐、耐酸、耐温性能。

[Objective] The aim was to study a detection method of application performance of food-grade Xanthan gum.[Method]The effect of sucrose and NaCl on the viscosity performance of concentration of 0.3% xanthan gum was studied.A liquid food system that included sucrose,NaCl and xanthan gum were establish,and in the conditions of that 20 % NaCl,0.15% citric acid,121 ℃ 15 min,100 ℃ 30 min,Xanthan gum systems were measured before and after the change of viscosity.[Result]A small amount of sugar could increase the viscosity of xanthan gum,while a small amount of NaCl could reduced the viscosity of Xanthan gum,but it could improve its temperature resistance.[Conclusion]The detection method accurately reflected salt resistance,acid resistance,heat resistance of the Xanthan gum.