摘要
研究荠蓝胶的黏度、起泡性、乳化性和复配性,并与几种常用的食品胶作比较。结果表明:低浓度的荠蓝胶即表现出很高的黏度值,浓度增加,其起泡能力和泡沫稳定性以及乳化稳定性增加,乳化性则随浓度增加先升高后下降。荠蓝胶与黄原胶和瓜尔胶复配增稠最佳质量比为荠蓝胶:黄原胶=5:5,荠蓝胶:瓜尔胶=9:1。通过复配,荠蓝胶耐剪切性得以提高,性能良好。
The viscosity,foaming properties,emulsifying capabilitiy and synergetic action of Camelina sativa gum were studied by comparison to other gums.The results showed Camelina sativa gum solution in low concentration exhibited high apparent viscosity and good emulsifying and foaming properties.The viscosity of the compound gum increased sharply and the optimum ratio was 5:5of Camelina sativa gum to xanthan gum,and 9:1of Camelina sativa gum to guar gum.Camelina sativa gum improved the shear resistance and it could be well co-opperated with other gums.Meanwhile,the additive Camelina sativa gum had good properties.
出处
《食品与机械》
CSCD
北大核心
2016年第5期34-37,共4页
Food and Machinery
关键词
荠蓝胶
起泡性
乳化性
复配性
Camelina sativa gum
foaming properties
emulsifying capabilitiy
synergistic effect