卡拉胶凝胶特性及其在巧克力牛奶中的应用

针对卡拉胶水凝胶的两个主要指标凝胶强度和胶体黏度,研究了卡拉胶含量、钾离子浓度和pH值三个主要因素对卡拉胶水凝胶特性的影响,结果表明:凝胶强度随胶体含量的增加线性增大后渐趋平稳、受钾离子的影响出现峰值、在pH值8.0和10处出现两个拐点;胶液黏度随卡拉胶含量增加迅速增大、随钾离子浓度提高而减小、中性时的黏度最大.通过正交实验确定了影响卡拉胶凝胶因素的主次顺序为卡拉胶浓度、钾离子浓度和溶液的pH值,最佳条件组合为卡拉胶浓度1.2%,钾离子浓度1.2%,pH值9.0;通过考察单独使用卡拉胶以及卡拉胶与魔芋胶、刺槐豆胶及结冷胶等几种食品胶在巧克力牛奶中形成凝胶时的结构状态,判定卡拉胶与刺槐豆胶的协同作用效果最佳.

The gel properties of carrageenan and its application in chocolate milk

The influence of three main factors(carrageenan content,potassium ion concentration and pH value)on the hydrogel properties of carrageenan have been studied by determining the two main indicators gel strength and viscosity.The results indicated that:the gel strength increased in a linear and gradually become stable after with the colloid content,and there is a peak by the effect of potassium ion,and there are two turning points in the pH value 8.0 and 10;The viscosity increased rapidly with the increase of carrageenan content,and decreased with the increase of potassium ion concentration,and the the largest value of viscosity was emerged in neutral.The orthogonal experiment result showed that the major-minor effect factors were carrageenan concentration,potassium ion concentration and the pH value,the optimum condition was:the carrageenan concentration 1.2%,the potassium ion concentration 1.2%,the pH value 9.0;The best synergetic effect was detemined into carrageenan-locust bean gum by investigated the gel structures in chocolate milk to carrageenan,carrageenan-konjak gum,carrageenan-locust bean gum,carrageenan-gellan gum.