抑制凉粉草浓缩汁产生凝胶的应用研究  

Application study on inhibition of Mesona Blume concentrate producing gel

作　　者：秦浩杰 

机构地区：[1]广东加多宝饮料食品有限公司,东莞523852

出　　处：《食品科技》2009年第10期52-55,共4页Food Science and Technology

摘　　要：采用了金属离子螯合法、物理吸附法、酶解法及磷酸盐结合法解决凉粉草浓缩汁易凝胶的问题。结果表明:金属离子螯合法、物理吸附法和酶解法不能解决凉粉草浓缩汁的凝胶问题,磷酸盐结合法中焦磷酸钠效果最好。添加1.5%焦磷酸钠可抑制凉粉草浓缩汁产生凝胶,可在1年内抑制凉粉草浓缩汁凝胶的产生。The method of Immobilized metal ions, physical adsorption, enzymatic hydrolysis and phosphate combination was used to solve the problem of Mesona Blume concentrate easily generating gel. The results ： Immobilized metal ions, physical adsorption and enzymatic hydrolysis couldn＇t solve the problem of Mesona Blume concentrate gel. The best method was phosphate combination by using sodium pyrophosphate. By adding 1.5% sodium pyrophosphate, Mesona Blume concentrate gel could be inhibited in one year.

关 键 词：凉粉草浓缩汁 凝胶 凉粉草胶 焦磷酸钠 

分 类 号：TS205.4[轻工技术与工程—食品科学]