共查询到19条相似文献,搜索用时 872 毫秒
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利用离心沉淀率、粒径、LUMisizer稳定性分析仪研究了可溶性大豆多糖(Soluble soybean polysaccharides,SSPS)添加量、乳饮料中蛋白质含量、SSPS和果胶复配比例对配制型酸性乳饮料稳定性的影响。结果表明,随着SSPS添加量的增大,配制型酸性乳饮料的离心沉淀率和平均粒径均逐渐减小,LUMisizer稳定性逐渐增强,0.4%的SSPS添加量对于含蛋白量1.0%的酸乳体系稳定效果最好;随着蛋白质含量的增加,饮料稳定性逐渐变差,0.4%的SSPS只能稳定蛋白质含量不超过2.0%的乳饮料;SSPS与果胶在酸性乳饮料中可起到协同增强稳定性的作用,当体系中添加0.1%的SSPS和0.3%的果胶时,酸乳体系稳定性最好。 相似文献
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该文主要研究可溶性大豆多糖(SSPS)对配制型酸乳及发酵型酸乳饮料稳定性的影响。通过测定酸性乳饮料的离心沉淀率,分别研究单一使用SSPS及SSPS、CMC和HMP复配后对配制型酸乳饮料稳定性的影响。同时,还研究了单一使用SSPS及SSPS和CMC复配后对发酵型酸乳稳定性的影响。结果表明,配制型酸乳最终pH值为3.9时,添加0.4%的SSPS或添加0.3%的SSPS和0.1%的CMC,具有良好的稳定性;正交试验结果表明,复合添加0.3%的SSPS、0.05%的CMC、0.4%的HMP配制型酸乳的稳定性较好;发酵型酸乳的最终pH值为4.0时,添加0.4%的SSPS或添加0.1%的SSPS和0.3%的CMC,具有良好的稳定性。 相似文献
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《中国食品添加剂》2020,(8)
以澄清指数、黏度、离心沉淀率作为产品稳定性评价指标,研究了大豆多糖(SSPS)、果胶(HMP)、CMC三种常用稳定剂对清爽型酸性乳饮稳定性和口感的影响。通过单因素实验结果表明:三种稳定剂对产品稳定性均有一定的作用,相同添加量的条件下黏度大小依次为:CMCHMPSSPS。考虑产品清爽口感需求,将SSPS分别与HMP和CMC进行复配。经过复配后得到稳定性最佳方案为:2‰SSPS与3‰HMP或3‰SSPS与2‰CMC。通过对两个稳定性最佳方案进行感官评价实验,得到兼具清爽口感和稳定性能的最终方案为:2‰SSPS与3‰HMP复配。该文为口感清爽型酸性饮品的开发和稳定体系的搭建提供一定的实际参考和理论依据。 相似文献
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以南果梨和牛奶为原料,通过L16(45)正交试验确定南果梨乳饮料基础配方。以沉淀率为响应值,通过单因素试验和响应面Box-Behnken设计法优化南果梨乳饮料工艺,确定稳定剂最佳配比,并通过粒径分布法分析其稳定效果。结果表明:以35%鲜牛奶、15%南果梨汁、7%白砂糖、0.30%柠檬酸为主要成分配制的饮料风味最佳;3种单一稳定剂控制南果梨乳饮料稳定性的临界添加量均为0.30%;通过响应面试验确定CMC、卡拉胶和果胶复配稳定剂的添加量分别为0.19%,0.20%,0.15%,此时产品沉淀率达最小值0.27%,南果梨乳饮料稳定性最优。通过粒径分析证实,粒径分布在0.2~4μm之间的复配稳定剂较粒径分布在1~30μm范围的单一稳定剂可更好地稳定南国梨乳饮料。 相似文献
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羧甲基纤维素钠及酸性乳饮料加工工艺对其稳定性及粒径分布的影响 总被引:5,自引:1,他引:5
研究了羧甲基纤维素钠(CMC)及酸性乳饮料加工工艺对其稳定性及粒径分布的影响。通过离心沉淀法检测酸性乳饮料的稳定性.对影响稳定效果的主要加工工艺进行了试验。同时测定了这些加工工艺对产品粒径分布的影响,并分析了体系粒径分布与产品稳定性之间的关系。结果表明,CMC添加量、pH值、均质压力、调酸温度等因素都会影响酸性乳饮料的稳定性和粒径分布,其中CMC添加量和均质压力对结果影响明显,调酸温度次之,pH值对结果影响最小。 相似文献
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《中国食品添加剂》2020,(7)
从结构测试和功能验证两方面对羧甲基纤维素钠(CMC)在乳饮料体系中的应用进行了系统评价。通过扫描电镜对CMC的微观结构进行了表征;通过傅里叶变换红外光谱对CMC的羟基取代度进行了定性分析;通过粒径分布、黏度测试、ζ电位测试、静态稳定性及动态稳定性等测试对含CMC的乳饮料体系的功能特性进行了验证。对纤维素原料来源不同的三组CMC样品(分别编号CMC-1,CMC-2和CMC-3)进行测试,结果表明:CMC-3由于微观结构完整、均匀且羟基取代程度高,其乳饮料体系无论是黏度情况、粒径分布、动态稳定性及底部沉淀量都明显优于CMC-1和CMC-2。由此得出:CMC单体结构的均匀度越好,羟基的取代程度越高,CMC在乳饮料体系中的稳定性越好。 相似文献
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Dai-Yu Zhang Jun-Ru Qi Wen-Xin Jiang Jin-Song Liao Xiao-Quan Yang 《International Journal of Food Science & Technology》2021,56(10):5230-5241
In this study, pectin polysaccharide (SDPP) was obtained from soybean dreg (26.2% yield), and characteristics of SDPP were compared with those of soybean soluble polysaccharides (SSPS) and citrus pectin (HMP). The galacturonic acid and molecular weight of SSPS, SDPP or HMP were 11.8%, 40.6% or 70.2% and 112, 446, or 440 kDa. SDPP had similar viscosity and protein content to SSPS, and functional groups and linear structure to HMP. SSPS, SDPP or HMP differed in particle size of 260, 467 or 1195 nm and ζ–potential of −5.8, −14.6 or −23.5 mV at pH 4.0. The precipitation of acidified milk drink (AMD) was 6.31% without stabiliser or below 1.75% with 0.4% SDPP at pH 3.6–4.6. These results suggested that SDPP combines the structure and characteristic of HMP and SSPS, and AMD with SDPP had great stabilising behaviour at wider pH range (pH 3.6–4.6). 相似文献
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《International Dairy Journal》2006,16(4):361-369
The mechanisms of stabilization of soybean soluble polysaccharide (SSPS) and high methoxyl pectin (HMP) in acidified milk drinks were studied focusing on the differences in behaviour between the two polysaccharides. The changes in casein micelles size during acidification with glucono-δ-lactone or by direct acidification were measured using light scattering. When HMP was added to skim milk before acidification, pectin adsorbed on the surface of the casein micelles via electrostatic interactions and prevented casein aggregation. Results suggested that adsorption of pectin occurred from the beginning of acidification and somewhat affected the rearrangement of casein micelles in the pH range between 5.8 and 5.0. On the other hand, SSPS, at concentrations up to 2% (w/w), did not interact with caseins at pH >4.6. At pH <4.2 SSPS showed better stabilizing properties than HMP. In addition, between pH 4.2 and 3.2, SSPS-stabilized acid dispersions were not affected by pH, while dispersions homogenized with pectin showed a size distribution that depended on pH. The differences in structure between SSPS and HMP account for the unique functionalities of the two polysaccharides in acid milk systems. 相似文献
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Characterisation and food application of curcumin bound to sodium caseinate–polysaccharide electrostatic complexes
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Hyunnho Cho Hee Jae Lee Ki Seon Yu Yu Mi Choi Keum Taek Hwang 《International Journal of Food Science & Technology》2017,52(8):1770-1776
Electrostatic complexes between sodium caseinate (NaCas) and high‐methoxyl pectin (HMP) or carboxymethyl cellulose (CMC) were used to stabilise curcumin in this study. Effect of pH on the characteristics of the complex was evaluated, finding pH 4 was optimum. Zeta potential of NaCas‐CMC (?33.59) was larger than that of NaCas‐HMP (?22.19) at pH 4, implying higher colloidal stability. The complexes protected curcumin from heat treatment, and antioxidant activity of curcumin bound to the complexes was similar to that of native curcumin. Incorporation of sucrose partially prevented freeze drying‐induced aggregation of the complex, especially for NaCas‐HMP. In a model beverage, curcumin bound to the complexes showed higher colour stability. In vitro bioaccessibility of curcumin bound to NaCas‐HMP (53.0%) and NaCas‐CMC (51.6%) was higher than the native curcumin (21.4%). This study suggests that curcumin bound to the complexes, especially NaCas‐HMP‐bound curcumin may be used as a potential food colourant where transparency is needed. 相似文献
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