软糖用κ-卡拉胶与明胶溶液及其复配液的表观粘度研究  

Study on Viscosity of κ-Carrageenan and Gelatin Solutions and Their Mixture using for Candy

作　　者：刘波[1] 李丹丹[1] 李汴生[1] 阮征[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第11期1466-1469,1540,共5页Modern Food Science and Technology

基　　金：粤港关键领域突破项目(2009A020700001)

摘　　要：本文研究了剪切速率、胶液浓度、测定温度对κ-卡拉胶及明胶溶液表观粘度的影响,并将两者进行复配,研究了复配比例、复配胶溶液浓度及测定温度对复合胶溶液表观粘度的影响。研究结果表明,单一胶体溶液的表观粘度随着浓度的增加而增加;随着测定温度的升高而下降,卡拉胶溶液表现出剪切变稀的假塑性,明胶溶液随着剪切速率的变化,表观粘度趋于稳定。复配胶的表观粘度随κ-卡拉胶所占比例的增大而增大,随着复配胶浓度的增加而增加,随着测定温度的升高而降低;在总胶含量4%,卡拉胶比明胶为3:7的配比下,复配胶液流动性好,冷却后可形成富有弹性和咀嚼性的凝胶体。The impact of shear rate, concentration and testing temperature on the viscosity of k-carrageenan and gelatin solution was studied in this paper. Gelatin and K-carrageenan were compounded and the influences of mixture ratio, concentration and temperature on the viscosity of complex solution were concerned. The results showed that the viscosity of single K-carrageena and gelatin solution was increased with the increase of concentration; and decreased with the testing temperature. Carrageenan solution showed shear-thinning pseudoplastic; the apparent viscosity of gelatin solution trended to stabilize with the shear rate changes. The viscosity of mixture solution was improved with the increase of k-carrageenan content in the complex and the concentration of complex solution, and decreased with the testing temperature. With the total content 4% and the ratio of carrageenan and gelatin was 3：7, an easy flowing solution which can form the gel with elasticity and chewiness was gained.

关 键 词：Κ-卡拉胶 明胶 表观粘度 

分 类 号：TS242[轻工技术与工程—制糖工程]