增稠剂对热反应香精稳定性的影响  

EFFECT OF THE THICKENING AGENTS ON THE STABILITY OF PROCESS FLAVORING

作　　者：侯振建[1] 王丽君[2] 马五彩[1] 

机构地区：[1]南阳理工学院,河南南阳473004 [2]河南科技大学,河南洛阳471003

出　　处：《南阳理工学院学报》2011年第4期75-77,共3页Journal of Nanyang Institute of Technology

基　　金：河南省科技攻关项目(112102210045)

摘　　要：研究了不同增稠剂对热反应香精沉淀率和感官特性的影响。通过单因素实验从海藻酸丙二醇酯(PGA)、黄原胶、羧甲基纤维素钠(CMC-Na)、变性淀粉及瓜尔豆胶等单体增稠剂中选择最佳的3种;然后进行正交试验。结果表明,黄原胶用量0.15%,变性淀粉用量3.0%,CMC-Na用量0.25%时热反应香精的质量和稳定性最佳。The influences of different thickening agents on the sedimentation rate and the sensory characteristics of process flavorings were studied. Through single factor experiments, three best thickening agents were selected among propylene glycol alginate, xanthan gum, sodium carboxyl methyl eellulose, modified starch and guar gum, and then orthogonal experiments were carried out. The results showed that the quality and the stability of process flavoring were optimal when xanthan gum was 0.15% , modified starch was 3.0% , and CMC-Na was 0. 25%.

关 键 词：热反应香精 增稠剂 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]