利用柑桔皮制造天然混浊剂及其稳定机理的研究  

A Study of Using Citrus Peel to Prepare Natural Clouding Agent and of The Mechanism of Its Stability

作　　者：许时婴[1] 王迪惠[1] 

机构地区：[1]无锡轻工业学院食工系

出　　处：《无锡轻工业学院学报》1989年第3期1-11,共11页

摘　　要：对用酶法加工柑桔皮制成可用于软饮料的天然混浊剂的新工艺及其稳定性机理进行了研究。用一种果胶酶水解桔皮中的果胶,经离心分离、浓缩而得混浊剂。此混浊剂为一多种颗粒的悬浊液,其平均粒度为2微米左右。电子显微镜观察表明,混浊颗粒主要是原生质粒、细胞壁碎片、油滴和橙皮苷针状晶体。适量油滴吸附在碎片上可降低其密度,从而增加了稳定性。所有混浊颗粒均带负电,且随pH降低电荷减少。此外,混浊剂的稳定性还受分散介质的粘度、混浊颗粒的粒度和两相密度差的影响。A new technology of processing natural clouding agent using enzyme from citrus peel for soft drinks and the mechanism of its stability are studied. A Pectinase is used to hydrolyze pectin in the citrus peels. After. centrifugation, a clouding agent is obtained with evaporation. The cloudimg agent is a suspension of heterogeneous particles in a clear serum. The mean size of the particles is about 2μm. Electronic micrographs show that the cloud consists of protoplasma, cell wall fragments, oil drops and needle-like crystals of hesperidin. The adequate absorption of oil globules on the rag particles can decrease their density and therefore enhance their stability in suspension. All the Cloud particles exhibited a negative charge, which can decrease with the decrease of pH. Moreover, the stability of clouding agent is also afected by viscosity of the dispersion medium, particles' diameter and density difference between particles and fluid.

关 键 词：柑桔皮 混浊剂 果胶酶 稳定性 

分 类 号：TS202[轻工技术与工程—食品科学]