板栗糊饮料流变学特性研究

在保留板栗全营养成分的基础上,研究板栗糊体系的贮藏稳定性。本文利用流变仪考察加入黄原胶、卡拉胶、CMC及复合稳定剂的板栗糊流变学特性与贮藏稳定性的关系。设定剪切速率在2.0~200 s-1之间,角频率范围在0.1~100 Hz之间,测定其在4℃冷藏和25℃常温条件下静态与动态流变特性。研究表明:在贮藏50 d内,加入复合稳定剂的板栗糊品质最佳,其黏度变化范围为0.2~6.6 Pa·s,剪切应力范围为4~12 Pa。当温度从4℃升至40℃时,板栗糊表观黏度从1.1 Pa·s降到0.45 Pa·s,说明板栗糊具有良好的贮藏稳定性。

Rheological Properties of Chestnut Paste Beverage

The storage stability of the chestnut paste system was studied on the basis of retaining the total nutrients of the chestnut. In this paper,the relationship between rheological properties and storage stability of chestnut paste containing xanthan gum,carrageenan,CMC and composite stabilizer was investigated by rheometer. The shear rate was set between 2.0 and 200 s-1,and the angular frequency ranged from 0.1 to 100 Hz. The static and dynamic rheological properties were measured at 4℃ refrigeration and 25℃ ambient temperature. The results showed that the quality of the chestnut paste with the composite stabilizer was the best within 50 days after storage. The viscosity ranged from 0.2 to 6.6 Pa·s and the shear stress ranged from 4 to 12 Pa. When the temperature was raised from 4 to 40℃,the apparent viscosity of the chestnut paste decreased from 1.1 to 0.45 Pa·s,indicating that the chestnut paste had good storage stability.