摘要
在高浓度魔芋多糖(魔芋胶)存在下,全燕麦浓浆饮料的稳定性主要由魔芋多糖、燕麦淀粉等形成的复合凝胶的状态与相互作用决定。以魔芋胶与全燕麦粉为加工体系,研究纤维素酶改性降解魔芋多糖与燕麦淀粉,引用流变学原理Stoke定律改善饮料体系的稳定性,通过测定饮料体系的粒径和电荷分布研究其流变特性、多相凝胶体系的胶体特性和浓浆型饮料的稳定特性。通过单一和复合因子实验优化了稳定剂的添加量,建立了魔芋燕麦浓浆型饮料复合体系粒径和胶体电位对稳定性的影响模型。
The beverage was made from konjac and whole oats. High concentration of konjac polysaccharide-whole oat meal gruel beverage has a higher viscosity and lower stability, which is mainly generated by multi-konjac polysaccharide, oats meal starch interaction. Based on rheological principle, the stability of konjac-whole oats gruel-like beverage was improved and the stabilizer formulation was optimized. In the study, the influence of particle size and Zeta charge on the stability was also analysed. Results showed that the stability of the multiphase dispersed system of konjac-whole oats gruel-like beverage was affected by the particle size of dispersed solid phase, the viscosity of dispersing liquid phase and the Zeta charge.
出处
《食品科技》
CAS
北大核心
2013年第7期76-83,共8页
Food Science and Technology
基金
国家现代农业产业技术体系建设专项(nycytx07-14)
关键词
燕麦
魔芋
饮料
稳定性
whole oats
konjac
beverage
stability
