葛根全粉浆的流变特性  

Rheological Characteristics of Kudzu ( Pueraria lobata ) Root Syrup

作　　者：李纯[1] 周文倩[1] 胡瑞[1] 赵志峰[1] 卢晓黎[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品科学》2013年第23期165-169,共5页Food Science

摘　　要：利用DNJ-1旋转黏度计研究葛根全粉质量分数、增稠剂种类及用量、白砂糖含量、食盐含量和pH值在不同转速和温度下,对葛根全粉浆表观黏度的影响。结果表明:在相同转速和温度下,葛根全粉的含量越多,葛根全粉浆的表观黏度越大,当转速较小时,这种变化趋势更明显;添加黄原胶的葛根全粉浆表观黏度比添加琼脂、海藻酸钠、羧甲基纤维素钠、魔芋胶的葛根全粉浆的表观黏度都大;葛根全粉浆的表观黏度随着增稠剂量的增加而增大;一定浓度的白砂糖可以增加葛根全粉浆的表观黏度,而食盐可以降低葛根全粉浆的表观黏度;pH值对葛根全粉浆表观黏度影响较小;葛根全粉浆属于非牛顿假塑性流体,且具有触变性。The theological behavior of various concentrations of kudzu （Pueraria lobata） root syrup with different types and amounts of thickening agent, sugar content, salt （NaCl） content and pH was investigated using a rotary viscometer （DNJ-1 type） at different temperatures and rotating speeds. The results showed that higher concentrations of kudzu root powder could result in higher apparent viscosity of kudzu root syrup at the same temperatures and rotating speeds. The changing trend was more obvious when the rotating speed was lower. Kudzu syrup with the addition of xanthan gum had a higher apparent viscosity than that with the addition of agar, sodium alginate, carboxymethyl cellulose （CMC）, or konjac glucomannan. The apparent viscosity was higher when the amount of thickening agent was increased. The apparent viscosity of kudzu syrup was increased by a certain concentration of sugar but reduced by salt. pH had minor influence on the apparent viscosity of kudzu syrup, which was a non-New tonian and thixotropic fluid.

关 键 词：葛根全粉 流变特性 触变性 表观黏度 假塑型流体 

分 类 号：S529[农业科学—作物学]