交联淀粉对甘薯浊汁饮料稳定性的影响  

Effect of cross-linked starch on the stability of sweet potato turbid juice beverage

作　　者：张佳艳 熊建文 崔娜 陈正培 ZHANG Jia-yan;XIONG Jian-wen;CUI Na;CHEN Zheng-pei(Department of Food and Chemical Engineering,Lushan College of Guangxi University of Science and Technology,Liuzhou,Guangxi 545616,China)

机构地区：[1]广西科技大学鹿山学院食品与化学工程系,广西柳州545616

出　　处：《食品与机械》2020年第2期187-192,共6页Food and Machinery

基　　金：广西壮族自治区高等学校科学研究项目(编号:KY2015YB519);广西科技大学鹿山学院科研创新团队项目(编号:2018LSTD02);广西高校中青年教师科研基础能力提升项目(编号:2019KY1109);广西自然科学基金项目(编号:2016GXNSFBA380025)。

摘　　要：将不同浓度交联剂(6%,8%,10%,12%,14%)制备得到的交联马铃薯淀粉(Cross-linked potato starch,CLPS)应用于甘薯浊汁饮料中,测定浊汁饮料的浑浊度、流变特性、稳定性、Zeta电位和离心沉淀率。结果显示,随着交联程度的增加,浊汁饮料的浑浊度上升,但30d内浑浊度的变化程度降低,饮料体系的假塑性、黏度、黏弹性、凝胶强度与Zeta电位绝对值随着交联程度的增加而增加,在交联剂浓度为12%时取得最大值;交联淀粉能够抑制浊汁饮料底部出现沉淀,但对浊汁饮料顶部析水的控制有限,稳定性动力学指数与离心沉淀率随着交联程度的提高而下降,表明交联淀粉能够提高甘薯浊汁饮料体系的稳定性。综合结果表明,交联淀粉使甘薯浊汁饮料的稳定性有一定程度的提高,12%CLPS可作为稳定剂应用于淀粉质浊汁饮料中。In order to investigate the effect of cross-linked starch on the stability of starchy turbid juice beverage,cross-linked starch which prepared by using different concentrations of crosslinking agent(6%,8%,10%,12%,14%)were applied to sweet potato juice beverages,and the turbidity,rheological properties,stability,zeta potential and centrifugal precipitation rate of the sweet potato juice beverage were determined.The results showed that the turbidity of the turbid juice beverage increased with the increasing of the degree of cross-linking,but the degree of turbidity decreased within 30 days.The pseudoplasticity,viscosity,viscoelasticity,gel strength and the absolute value of the zeta potential of the beverage system decreased with the increasing of the degree of cross-linking,and the maximum value was obtained when the cross-linking agent concentration was12%.The stability test results showed that the cross-linked starch could inhibit the precipitation at the bottom of the turbid juice beverage,but the control of the water at the top of the turbid juice beverage was limited.The stability kinetic index and the centrifugal precipitation rate decreased with the increasing of crosslinking degree,indicating that the cross-linked starch could improve the stability of the sweet potato turbid juice beverage system.The comprehensive results show that the cross-linked starch could improve the stability of sweet potato juice drink,and 12% CLPS could be used as a stabilizer in starchy turbid juice beverage.

关 键 词：交联淀粉 甘薯 浊汁饮料 稳定性 流变性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]