微晶纤维素含量对板栗浆悬浊液稳定性的影响

Effects of Microcrystalline Cellulose Concentration in Complex Colloidal System on Stability of Chestnut Suspension

板栗因具有良好的营养价值和保健功能而常被用于混浊饮料中,但由于富含淀粉,板栗饮料易出现沉淀、分层等现象。为了改善板栗浆悬浊液稳定性,本文以微晶纤维素(MCC)复配琼脂为悬浮稳定剂,通过对体系粒径、粘度、流变、Turbiscan稳定性分析,评估了MCC含量对板栗浆悬浊液稳定性的影响。结果表明,当MCC用量在2.4 g/L、琼脂用量为0.4 g/L时,板栗浆悬浊液粒径较小,且在加速保温过程中粒径变化不显著,而ζ电位绝对值最大,表明悬浮体系相对最稳定;当MCC含量为2.4和2.8 g/L时,板栗浆悬浊液体系具有较高的粘度,对体系内悬浮颗粒可起到更佳的稳定作用;流变学研究结果表明,MCC用量为2.4 g/L时,体系中可形成较为稳定的三维网络结构,耐破坏性较强。Turbiscan稳定性分析结果显示,MCC用量为2.4和2.8 g/L时,体系TSI值相对较小,且在一定时间内趋于稳定。

Chestnut is often used in cloudy beverage for its good nutritional value and health care function.Due to abundant starch in chestnut,the chestnut beverage is easy to precipitate or stratify.Therefore,in this study,microcrystalline cellulose(MCC)and agar were composited to improve the stability of the chestnut suspension.The determination of particle size,viscosity,rheology and Turbiscan were carried out to evaluate the effect of MCC concentration on the stability of chestnut suspension.The results showed that the chestnut suspension was relatively stable with smaller particle size and higher potential value when MCC concentration was 2.4 g/L and agar concentration was 0.4 g/L,but little change in particle size occurred during thermal acceleration process.When MCC concentration was 2.4 and 2.8 g/L,the chestnut suspension had higher viscosity,and could provide better suspension stability for suspended particles in the system.The rheological result showed that when the concentration of MCC was 2.4 g/L,a relatively stable network structure could be formed in the system,resulting in the stronger damage resistance.The Turbiscan analysis showed that the TSI value of the system was relatively small,leading to stable within a short time when MCC concentration was 2.4 and 2.8 g/L.