摘要
悬浮饮料中内容物的稳定性问题一直是困扰饮料生产的关键技术难题,本研究旨在研究三赞胶的悬浮稳定性,为悬浮稳定剂的开发提供新的方案.结果表明:质量分数为 0.35%的三赞胶溶液热冷却后即具有良好的悬浮性能,离子的添加和 pH 的调整可以进一步提高三赞胶的悬浮性能,并将三赞胶的使用量降低至 0.10%.提高悬浮能力的离子影响性排序为:乳酸钙＞柠檬酸＞氯化钙＞复合磷酸盐,其中乳酸钙在添加质量分数为 0.02%时,三赞胶溶液的悬浮性能提高 51.85%.在pH为 4 的环境中三赞胶的悬浮性能提高 120.13%,且三赞胶凝胶具有很好的回复性,加入CaCl2的三赞胶悬浮体系剧烈震荡后,被破坏的悬浮性能在 48 h内即可恢复.综上,三赞胶可以在热冷却后展现较好的悬浮能力,通过添加离子和调节pH的方法,其悬浮性能进一步提高.三赞胶可以在低质量分数下展现较好的悬浮性能,更适用于酸性悬浮饮料中.
Abstract
The stability of particulates in suspension beverages remains a significant technical challenge in the beverage industry.This study focuses on exploring the suspension stability of sanxan,offering new strategies for developing suspension agents.The results showed that a sanxan solution with a mass fraction of 0.35%exhibits excellent suspension capabilities after thermal cooling.The incorporation of ions and adjustments to pH can further enhance sanxan's suspension properties,allowing the reduction of sanxan content to just 0.1%.The efficacy of ions in enhancing suspension ability is ranked as follows,calcium lactate＞citric acid＞calcium chloride＞compound phosphate.Notably,the addition of 0.02%calcium lactate increases the suspension efficiency of the sanxan solution by 51.85%.At a pH of 4,the suspension performance of sanxan improves by 120.13%.Additionally,sanxan gel shows remarkable recoverability,with suspension functionality restored within 48 hours after severe shaking in a sanxan suspension system containing CaCl2.Overall,sanxan demonstrates robust suspension capability post thermal cooling and can be further optimized by adding ions and adjusting the pH.Its effective performance at low mass fractions makes it particularly suitable for acidic suspension beverages.
基金项目
天津农学院研究生科研创新项目(2021XY029)
国家自然科学基金(31571790)
NETL
NSTL
维普
万方数据