微泡含气饮料作为一种新型的含气碳酸饮料广受消费者欢迎和喜爱,但存在气泡分布不均匀,产品持气性、稳定性不均一等问题.本实验通过比较不同pH溶液体系下α-环糊精添加量及充气量对产品气泡形态与持气性效果,旨在评估 α-环糊精对微泡含气饮料的稳定性影响,以确定其在改善微泡含气饮料质量方面的潜力.研究结果表明,α-环糊精能够降低气泡表面张力,显著减小气泡粒径大小,并使微泡更均匀地分布在产品中.同时,α-环糊精添加量、CO2 充气量与产品的持气性呈正相关,随着α-环糊精添加量、CO2 充气量的增加,可以显著改善微泡含气饮料的稳定性.在微泡含气饮料应用中,添加 α-环糊精与 CO2 气体小分子形成包合物,能够提供丰富细腻的微气泡,延长持气时间.本研究为进一步探索α-环糊精在微泡含气饮料中的应用奠定了理论基础.
Application of α-Cyclodextrin in Micro-bubble Gas-containing Beverage
Micro-bubble carbonated beverage,as a new type of carbonated beverage,is widely welcomed and loved by consumers,but there are some problems such as uneven distribution of bubbles,different gas retention and stability of products.In this paper,the effects of α-cyclodextrin addition amount and aeration amount on the bubble morphology and gas retention of products in different pH solution systems were compared,in order to evaluate the influence of α-cyclodextrin on the stability of micro-bubble carbonated drinks and determine its potential in improving the quality of micro-bubble carbonated drinks.The results showed that α-cyclodextrin could reduce the surface tension of bubbles,reduced the particle size of bubbles significantly,and made microbubbles distributed more evenly distributed in the product.At the same time,the addition of α-cyclodextrin and CO2 aeration were positively correlated with the gas retention of the product.With the increase of α-cyclodextrin addition and CO2 aeration,the stability of micro-bubble carbonated beverage could be significantly improved.In the application of micro-bubble aerated beverage,adding α-cyclodextrin and CO2 gas molecules to form inclusion compound can provide rich and fine micro-bubbles and prolong gas holding time.This study laid a theoretical foundation for further exploring the application of α-cyclodextrin in micro-bubble carbonated drinks.
NETL
NSTL
万方数据
维普
