常用低浓度食品胶溶液粘度的影响因素研究(3)

Study on Influencing Factors of Viscosity of Low Concentration Food Gum Solutions (3)

以食品工业中常用的 4种食品胶———黄原胶、海藻酸钠、瓜尔胶和琼脂为研究对象 ,考察了在低浓度水相体系中乙醇、蔗糖、淀粉及柠檬酸这四种非盐物质对胶体溶液粘度的影响。研究结果表明 ,乙醇能使这四种食品胶溶液粘度均增高。蔗糖能明显提高 0 .2 5 %瓜尔胶和 0 .30 %海藻酸钠溶液的粘度 ,但使 0 .10 %琼脂及 0 .10 %黄原胶溶液的粘度略为降低。淀粉对琼脂无协同增稠作用 ,而对瓜尔胶却有非常强的协同增稠作用 ,对低浓度海藻酸钠及黄原胶溶液在淀粉浓度≥ 3.0 %时才有明显的协同增稠作用。低浓度瓜尔胶溶液粘度几乎不受柠檬酸的影响 ;0 .30 %海藻酸钠、0 .10 %黄原胶及 0 .10 %琼脂溶液的粘度均会受柠檬酸影响而大幅度降低。

Food gums used in soft drink industry are usually in very low concentration. The effects of alcohol, saccharose, starch or citric acid on viscosity of low concentration food gum solutions are studied. The results show that the viscosity of four kinds of food gums increase with the increasing of the concentration of alcohol . Saccharose could decreases the viscosity of 0.10% xanthan gum and 0.10% agar solutions, but when it mix with 0.25% guar gum and 0.30% sodium alginate, it has the opposite effect. Soluble starch has strong synergic thickening capability with xanthan gum, sodium alginate and guar gum, but it could only increases the viscosity of agar solution a little. Citric acid could dramatically decreases the viscosity of 0.30% sodium alginate, 0.10% xanthan gum, or 0.10% agar solutions, but it little affect guar gum.