不同胶体对糖水芦荟颗粒口感影响的研究  

Study on influences on aloe granules taste of different gums

作　　者：王佳琪 

机构地区：[1]上海奕方农业科技股份有限公司,上海201106

出　　处：《粮食与食品工业》2014年第2期46-49,共4页Cereal & Food Industry

摘　　要：研究了芦荟颗粒去黏效果和不同浓度的黄原胶、羧甲基纤维素钠、果胶、瓜尔胶对糖水芦荟颗粒口感的影响.试验表明：最适宜的去黏条件是采用0.1％柠檬酸浸泡芦荟颗粒1.5h,清水清洗3遍,80℃～90℃热水漂烫5 min;添加羧甲基纤维素钠和瓜尔胶不利于改善芦荟颗粒口感,而添加0.03％黄原胶或0.05％果胶,可在不改变糖水芦荟液体状态下,使芦荟颗粒保持口感爽脆的作用.Two topics were researched, first one is the effect of viscosity reducing to aloe granules and the other one is the influence to the texture taste of different density gums such as xanthan gum, sodium carboxymethyl cellulose, pectin and guar gum. The experiment indicates that the optimum conditions for viscosity reducing is to soak the aloe granules with 0.1 ~ citric acid for 1.5 hours and wash 3 times with softened water and heat the aloe granules with 80 ~C 90 ~C water. The experiment also indicates that adding sodium carboxymethyl cellulose and guar gum is to the disadvantage of improving the texture taste of aloe granules, however, 0.03 % xan- than gum or 0.05 ~ pectin can keep a crispy taste to aloe granules without changing its liquid sta- tus.

关 键 词：芦荟 黄原胶 羧甲基纤维素钠 果胶 瓜尔胶 

分 类 号：TS202.3[轻工技术与工程—食品科学]