共查询到18条相似文献,搜索用时 421 毫秒
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通过添加稳定剂对胡萝卜汁进行稳定化处理,研究了六种单一稳定剂对胡萝卜汁稳定性的影响.通过筛选,将黄原胶、瓜尔豆胶和海藻酸钠这三种稳定剂进行复合,结果表明:黄原胶、瓜尔豆胶和海藻酸钠用量均为0.15%时,胡萝卜汁达到很好的稳定效果. 相似文献
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亲水胶体对鸡蛋清起泡性的影响 总被引:2,自引:0,他引:2
亲水胶体在许多食品的制作过程中都起到重要的提升产品品质的作用。研究分析了黄原胶、海藻酸钠、羧甲基纤维素(CMC)、瓜尔豆胶和壳聚糖等几种亲水胶体的不同添加量对鸡蛋清的打擦度、起泡性及泡沫稳定性的影响。结果表明亲水胶体添加CMC、瓜尔豆胶可明显增加蛋清的打擦度,添加海藻酸钠则降低蛋清的打擦度,而黄原胶的添加对蛋清打擦度的影响则受到不同的添加量分别出现打擦度增加和降低的不同结果,壳聚糖的添加对蛋清的打擦度影响不大。研究过程也发现,蛋清中添加黄原胶、CMC、瓜尔豆胶和壳聚糖后,泡沫达到最大体积的时间比对照组明显缩短,蛋清起泡效率提高。几种胶体的添加增加蛋清打擦度由大到小顺序为:瓜尔胶>CMC>壳聚糖≈对照(无添加)>黄原胶>海藻酸钠。添加亲水胶体可以增强鸡蛋清的泡沫稳定性。 相似文献
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黄原胶流变学特性及其协效性研究 总被引:1,自引:0,他引:1
研究了不同浓度的黄原胶溶液的黏度变化以及剪切速率和时间对其流变学特性的影响,此外还对黄原胶与瓜尔豆胶、CMC、果胶的协效性进行了研究.研究结果表明,黄原胶溶液的黏度值随浓度的增加而逐渐增大,对其进行线性回归得方程y=157.8x-182.07,其相关系数达到0.9838.触变性的测定发现,在升速过程中黄原胶的表观黏度随剪切速率的增加而逐渐降低,而在降速过程中,表观黏度有一定的回升,具有很明显的假塑性,并且能够形成触变环,不同浓度黄原胶溶液的黏度值都是随剪切速率的增加而逐渐减小,这些现象表明,黄原胶溶液是一种正触变性流体.此外还发现,黄原胶和瓜尔豆胶具有一定的协效性,当黄原胶同瓜尔豆胶的比例为9 ∶ 1时,表观黏度值达到最大,为768.2mPa.s.黄原胶与CMC、果胶无协效性. 相似文献
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为进一步提高糯玉米汁稳定性,比较研究不同亲水胶体(黄原胶、海藻酸钠、瓜尔豆胶和刺槐豆胶)对糯玉米汁体系稳定系数、离心沉淀率、相对黏度和感官的影响,并探讨糯玉米汁体系的静电稳定性。结果表明:黄原胶具有一定的乳化效果,可以在一定程度上缓解糯玉米汁脂肪圈的形成;海藻酸钠、瓜尔豆胶和刺槐豆胶对糯玉米汁的稳定效果较好,并且随着添加量的增加,体系稳定系数和相对黏度逐渐提高;而黄原胶与海藻酸钠、瓜尔豆胶、刺槐豆胶分别以不同质量比复配时,在黄原胶、刺槐豆胶质量比1:4时,糯玉米汁体系稳定性最佳。 相似文献
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研究了胖大海胶对鸡肉肉糜蒸煮损失、非压出水分、保水性、色泽、质构及凝胶强度的影响,并与黄原胶、瓜尔豆胶、海藻酸钠及其复合胶对鸡肉糜的作用效果进行比较。结果表明,对肉糜的蒸煮损失的影响:胖大海胶>瓜尔豆胶>黄原胶>海藻酸钠,且胖大海+瓜尔豆胶>胖大海胶>胖大海+黄原胶>胖大海+海藻酸钠;非压出水分含量:黄原胶>胖大海胶>海藻酸钠>瓜尔豆胶,且胖大海胶>三种复合胶;保水能力:黄原胶>胖大海胶>瓜尔豆胶>海藻酸钠,且胖大海胶>三种复合胶;胖大海胶会使鸡肉糜制品的色泽指标白度和彩度下降,质构指标硬度、胶黏性、咀嚼性、凝胶强度、恢复性、凝聚性减小。胖大海胶可以明显减少蒸煮损失,提高肉制品产率,在肉制品中具有很好的应用前景。 相似文献
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研究了羧甲基纤维素钠(CMC)、海藻酸钠、黄原胶等食品添加剂对豆浆热处理过程中活性成分异黄酮苷元热稳定性的影响.高效液相色谱分析表明,CMC、黄原胶、海藻酸钠都能减少黄豆苷元、大豆黄素、染料木黄酮三种异黄酮苷元的热损失,其中CMC效果最理想,海藻酸钠次之,黄原胶最差.食品胶的复配能够减少豆浆中异黄酮苷元热损失.CMC/海藻酸钠组合明显好于CMC/黄原胶和黄原胶/海藻酸钠两种组合,当CMC/海藻酸钠=3:2时,在热处理条件为95℃,lOmin条件下,各异黄酮苷元热损失最少,黄豆苷元含量提高9.83%,大豆黄素12.67%,染料木黄酮18.63%.在三种食品胶共同复配组合中,CMC/黄原胶/海藻酸钠(4:3:3)组合的效果最好,黄豆苷元含量提高9.3%,大豆黄素10.13%,染料木黄酮18.26%. 相似文献
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F Mohedano F García‐Ochoa 《Journal of the science of food and agriculture》2000,80(12):1722-1727
The viscosity of diluted guar gum solutions and the viscosity of xanthan and guar gum mixture solutions have been studied. Guar gum solutions showed pseudoplastic behaviour. Apparent viscosity increased with gum concentration and decreased with the temperature at which viscosity was measured. A maximum in the plot of viscosity versus increasing dissolution temperature was observed at 60 °C. This behaviour was related to differences in molecular structure of the polymers solved at different temperatures. Mixtures of xanthan and guar gum showed a higher combined viscosity than that occurring in each separate gum. This synergistic interaction was affected by the gum ratio in the mixture and dissolution temperature of both gums. The effect of polysaccharide concentration (1.0, 1.5 and 2.0 kg m−3), xanthan/guar gum ratio (1/5, 4/2, 3/3, 4/2 and 5/1) and dissolution temperature (25, 40, 60 and 80 °C for both gums) on the viscosity of solutions of mixtures were studied. The highest viscosities were observed when 2.0 kg m−3 gum concentration was used together with a ratio of xanthan/guar gum of 3/3 (w/w) and dissolution temperature of 40 and 80 °C for xanthan and guar gum, respectively. © 2000 Society of Chemical Industry 相似文献
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本文探讨了黄原胶、果胶、羧甲基纤维素钠(CMC)、海藻酸钠、壳聚糖等5种常用胶体对黑莓果汁在储藏期内稳定性的影响,分别测定了各体系的pH、色泽、花色苷含量和流变性质的变化。结果表明,5种胶体对黑莓果汁花色苷储藏期间pH影响较小,能够维持体系呈酸性环境。加入一定浓度(低于0.075%)的胶体可以减缓黑莓果汁花色苷的降解,其中加入0.05% CMC或0.10%黄原胶,储藏2周内花色苷降解速率低于未加胶体组,色差ΔE值最小。流变学测定显示CMC或黄原胶通过提高黑莓果汁花色苷体系的黏度和储能模量使体系稳定;同时,扫描电子显微镜结果显示,黄原胶、CMC等胶体能与黑莓果汁花色苷体系相互作用,形成片状或多孔状结构。CMC或黄原胶是黑莓果汁花色苷理想的辅色素之一。 相似文献
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Time-dependency, apparent viscosity, shear-thinning behavior, recovery and adhesion characteristics were determined on 30% solids flour-based batters containing hydrocolloids (guar, xanthan and carboxymethylcellulose, CMC) at 0.25, 0.5, and 1.0%. Most batters were thixotropic. Batters containing xanthan gum had the greatest apparent viscosity followed in decreasing order by guar gum, CMC and control batters. Apparent viscosity correlated highly positively with batter adhesion characteristics measured on chicken nuggets as coating pickup, overall yield, and cooked yield. Mixer viscometry techniques were useful to follow changes in rheological properties caused by mixing speed and time. 相似文献