| 食品级黄原胶应用性能检测方法的研究 |
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| 引用本文： | 李龙伟,李宵峰,朱姝宾,谢鸿飞,闫锁.食品级黄原胶应用性能检测方法的研究[J].安徽农业科学,2010,38(21):11489-11491. |
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| 作者姓名： | 李龙伟 李宵峰 朱姝宾 谢鸿飞 闫锁 |
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| 作者单位： | 河南郸城财鑫糖业有限责任公司技术中心,河南郸城,477150 |
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| 摘 要： | 目的]探讨一种检测黄原胶应用性能的方法。方法]研究蔗糖和NaCl对0.3%食品级黄原胶粘度性能的影响,并建立蔗糖、NaCl共同存在下的一种黄原胶在食品中的液相体系,在20%NaCl、0.15%柠檬酸、121℃,15min、100℃,30min条件下分别测定黄原胶体系粘度前后变化。结果]少量的蔗糖可提高黄原胶体系粘度,少量的NaCl可降低黄原胶体系粘度而提高其耐温性。结论]该方法可准确地反映黄原胶耐盐、耐酸、耐温性能。
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| 关 键 词： | 黄原胶 蔗糖 NaCl 粘度 |
Study on Detection Method of Application Performance of Food-grade Xanthan gum |
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| Institution: | LI Long-wei et al(R＆D Center of Caixin Sugar Co.Ltd Technology Center,Dancheng,Henan Province,Dancheng,Henan 477150) |
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| Abstract: | Objective] The aim was to study a detection method of application performance of food-grade Xanthan gum.Method]The effect of sucrose and NaCl on the viscosity performance of concentration of 0.3% xanthan gum was studied.A liquid food system that included sucrose,NaCl and xanthan gum were establish,and in the conditions of that 20 % NaCl,0.15% citric acid,121 ℃ 15 min,100 ℃ 30 min,Xanthan gum systems were measured before and after the change of viscosity.Result]A small amount of sugar could increase the viscosity of xanthan gum,while a small amount of NaCl could reduced the viscosity of Xanthan gum,but it could improve its temperature resistance.Conclusion]The detection method accurately reflected salt resistance,acid resistance,heat resistance of the Xanthan gum. |
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| Keywords: | NaCl |
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