摘要
目的:针对黄原胶国家标准检测黄原胶性能的不足,提出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%浓度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可降底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出黄原胶耐盐、耐酸、耐温性能。
Objective:The deficiency of the national standards for xanthan gum to test of performance of xanthan gum,and propose that a detection method to performance of xanthan gum. Method: Research sucrose and NaCl that the impact on the viscosity performance of concentration of 0.3 M xanthan gum. And establish a liquid food system that include sucrose,NaCl and xanthan gum, and in the conditions of that 20 % NaCl,0.15 % citric acid, 121℃ 15min, 100℃ 30min, xanthan gum systems were measured before and after the change of viscosity. Result:A small amount of sugar can increase the viscosity of xanthan gum,while a small amount of NaCl can be reduced the viscosity of xanthan gum, but it can improve its temperature resistance. Conclusion:The detection method accurate show that reflects the xanthan gum salt resistance,acid resistance,heat resistance.
出处
《淀粉与淀粉糖》
2012年第2期15-18,共4页
Starch & Starch Sugar