高酰基结冷胶对羧甲基纤维素钠溶液流变特性的影响及其在常温饮用型酸奶中的应用

Effect of High Acyl Gellan Gum on Rheological Properties of Sodium Carboxymethylcellulose and the Application in Pasteurized Drinking Yogurt

为探究高酰基结冷胶(High Acyl Gellan Gum,HAGL)对羧甲基纤维素钠(Sodium Carboxymethylcellulose,CMC)溶液流变特性的影响,在p H 4.30条件下向CMC溶液中分别加入两种不同类型和浓度的的HAGL,考察复配后胶体的流变学性能。进一步将这两种HAGL在常温饮用型温酸奶体系中加以应用,测定酸奶流变特性并进行感官评价。结果表明,随着HAGL的添加,混合体系的假塑性、存储模量和损耗模量呈现上升趋势;与HAGL-A相比,HAGL-B添加量为0.04g/L的复配胶体溶液具有更高的悬浮能力和较低的口感粘度;动态温度扫描结果表明,HAGL-B复配胶体具有更高的耐热性和凝胶强度。通过比较分别应用HAGL-A和HAGL-B复配胶体对常温饮用型酸奶流变特性和感官的影响,发现HAGL-B复配胶体体系可以显著的提升饮用型酸奶的流变特性,具有更好的耐热性和酸奶口感。

In order to verify the effect of High Acyl Gellan Gum(HAGL)on the rheological properties of Sodium Carboxymethylcellulose(CMC)solution,two types of HAGLs were added to CMC under pH 4.30.Different amount of these HAGLs were used to investigate the rheological properties of the mixed system.These HAGLs were also applied in the pasteurized drinking yogurt system,whose rheological properties and sensory evaluation were investigated.The results showed that the addition of HAGL can increase the pseudoplasticity,storage modulus and loss modulus of mixed solution,with the loss tangent decreasing.When adding 0.04g/L of HAGL-B,mixed systems had high suspension ability and low taste viscosity simultaneously.The result of dynamic temperature sweep showed that the mixed solution with HAGL-B had higher heat resistance and gel strength.By comparing the rheological properties and sensory evaluation of two pasteurized drinking yogurts with HAGL-A and HAGL-B added,HAGL-B could ameliorate the rheological property of pasteurized drinking yogurt,and had better heat-resistance and yogurt mouthfeel.