快速分析卡拉胶与结冷胶对高钙奶的稳定性影响  

Quick analysis of the influence of carrageenan and gellan gum on the stability of high calcium milk

作　　者：庄恢文 周雪松[1] 张多敏[1] 钟秀娟[1] 

机构地区：[1]广州合诚实业有限公司,广州510530

出　　处：《中国食品添加剂》2015年第3期146-151,共6页China Food Additives

基　　金：广州市创新型企业(2011Z3-00005)

摘　　要：研究了卡拉胶及结冷胶对以碳酸钙为钙剂的中性巴氏高钙奶的稳定性影响。借助TURBISCAN Lab型分散稳定性分析仪进行稳定性快速分析,同时通过离心分离及传统观察分析法比较两种胶体的悬浮效果。传统观察结果表明,结冷胶在中性巴氏高钙奶中具有良好的悬浮稳定性,随着用量的提升,底部沉淀明显改善,卡拉胶悬浮效果不佳;而通过稳定性分析可以得出,卡拉胶及结冷胶对巴氏奶中的蛋白絮凝起到一定作用,随着用量提升,体系颗粒向下迁移,底部沉淀增加,对改善顶部浮油效果作用不大。This paper mainly studied the influence of carrageenan and gellan gum on the stability of high calcium pasteurized milk with calcium carbonate as calcium enhancer. TURBISCAN Lab-type dispersion stability analyzer was used in rapid analysis. After centrifuge,traditional analysis was used to compare Gelland gum and Carrangeenan colloidal suspension effect. The traditional observation showed that Gellan gum had good suspension stability in neutral high calcium milk. With the increase of the amount of Gelland Gum,the bottom of precipitation of milk got significantly improved. On the other hand,Carrageenan did not improve in the precipitation;TURBISCAN Lab stability analyzer also showed that Carrageenan and gellan gum played a role in protein flocculation in the milk. With the increase of the amount of both,particles migrate toward to the bottom,thus increasing the precipitation,and little effect on improving the top oil separation.

关 键 词：TURBISCAN LAB 悬浮 稳定性 巴氏高钙奶 

分 类 号：TS202.3[轻工技术与工程—食品科学]