不同胶体对碳酸饮料CO_2气容量的影响  

Effect of Different Food Gums on Volumetric Carbon Dioxide Capacity of Carbonated Soft Drinks

作　　者：蔡满意[1,2] 许洪高[1,2] 李绍振[2] 高彦祥[1,2] 张花方 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京汇源饮料食品集团有限公司研发中心,北京101305 [3]北京华泰民康健康科技有限公司,北京100036

出　　处：《食品科学》2011年第7期121-124,共4页Food Science

基　　金：国家"863"计划项目(2010AA10Z301)

摘　　要：研究羧甲基纤维素钠(CMC)、海藻酸丙二醇酯(PGA)、阿拉伯胶和瓜尔豆胶对碳酸饮料在储存和饮用过程中CO2气容量的影响。当碳酸饮料中含有相同质量分数(0.05%)的食用胶时,饮料开启后,CO2的释放速率由慢到快的胶体顺序为:CMC<PGA<阿拉伯胶<瓜尔豆胶。加速实验(37℃,4周),CO2气容量衰减速率的顺序为:PGA<CMC<阿拉伯胶<瓜尔豆胶。The effects of respective additions of sodium carboxymethyl cellulose（CMC）,propylene glycol alginate（PGA）,arabic gum and guar gum on carbon dioxide volumetric capacity in carbonated soft drinks packaged with PET were studied.By carbon dioxide release rate after package opening,carbonated soft drinks with separately added four food gums at a level of 0.05% could be ranked as follows：CMCPGAarabic gumguar gum.During storage at 37 ℃ for 4 weeks,the attenuation rate of carbon dioxide volumetric capacity was decreased in the following order：guar gumarabic gum CMCPGA.

关 键 词：羧甲基纤维素钠 海藻酸丙二醇酯 阿拉伯胶 瓜尔豆胶 碳酸饮料 CO2气容量 

分 类 号：TS202.3[轻工技术与工程—食品科学]