| 影响结冷胶水溶液流变特性的因素 |
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| 引用本文： | 吴立军,刘晔. 影响结冷胶水溶液流变特性的因素[J]. 冷饮与速冻食品工业, 2005, 11(3): 9-12,15 |
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| 作者姓名： | 吴立军 刘晔 |
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| 作者单位： | 常熟市可尔得食品研究所有限公司,江苏常熟,215500 |
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| 摘 要： | 研究了质量分数、时间、温度、柠檬酸、pH值、Na^＋、Ca^2＋对结冷胶水溶液的粘度及形成凝胶后的凝胶强度的影响.结果表明：结冷胶的粘度随着溶液质量分数的增加呈非线性增大,室温下其粘度的稳定时间大于4 h.温度、pH值、柠檬酸对结冷胶水溶液粘度有相应的影响;柠檬酸、NaCl、CaCl2溶液对结冷胶的凝胶强度有较大影响.
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| 关 键 词： | 结冷胶 流变特性 粘度 凝胶强度 |
| 文章编号： | 1007-0818（2005）03-0009-05 |
| 收稿时间： | 2005-06-15 |
| 修稿时间： | 2005-06-152005-07-05 |
Factors Affecting Rheological Property of Gellan Gum Aqueous Solution |
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| WU Li-jun,LIU Ye. Factors Affecting Rheological Property of Gellan Gum Aqueous Solution[J]. Beverage & Fast Frozen Food Industry, 2005, 11(3): 9-12,15 |
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| Authors: | WU Li-jun LIU Ye |
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| Affiliation: | Keerde Food Research Institute Co. Ltd., Changshu 215531, China |
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| Abstract: | The influence of concentration, time, temperature, citric acid, pH, concentration of Na~+ and Ca~(2+) to the viscosity and gelatin strength of the Gellan gum aqueous solution were studied. It was discovered that the viscosity of Gellan gum aqueous solution increase non-linearly with the increase of concentration. The viscosity remains stable more than 4 h at room temperature. Temperature, pH, concentration of citric acid may influence the viscosity of Gellan gum aqueous solution. Different concentrations of the citric acid, NaCl and CaCl_2 have sigbificant effect on gelatin strength. |
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| Keywords: | Gellan Gum rheological property viscosity gelatin strength |
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