不同型号微晶纤维素性能分析及在可可奶中的应用  

Performance analysis of different types microcrystalline cellulose and its application in cocoa milk

作　　者：薛玉清[1] 张妍 李文强[1] 杨伟[1] 成官哲[1] 徐翠 王健[1] 李言郡[1,2] XUE Yuqing;ZHANG Yan;LI Wenqiang;YANG Wei;CHENG Guanzhe;XU Cui;WANG Jian;LI Yanjun(Hangzhou Wahaha Group Co.,Hangzhou 310018;Zhejiang Key Laboratory of Food Bioengineering,Hangzhou 310018)

机构地区：[1]杭州娃哈哈集团有限公司,杭州310018 [2]浙江省食品生物工程重点实验室,杭州310018

出　　处：《中国食品添加剂》2022年第12期170-177,共8页China Food Additives

摘　　要：文章考察了不同厂家六个型号胶态级微晶纤维素的基础性能以及在可可奶中的应用。借助粒度分析仪、流变仪、黏度仪和油浴锅研究了微晶纤维素的基础特性,包括粒径分布、悬浮性、黏度、假塑性和对热处理的耐受性;以Lumisizer、Turbiscan稳定性扫描结果,结合产品离心沉淀率评估了不同型号微晶纤维素对可可奶的稳定效果。结果表明:不同型号微晶纤维素的粒径分布、对热处理的耐受性差异较大;其中微晶纤维素5#、6#的平均粒径较小、粒径分布广,且对热处理的耐受性较差,不能满足可可奶的加工要求;分别在可可奶中添加0.25%(m/m)1#、2#、3#、4#微晶纤维素后,体系稳定性差异较大,体系稳定性从好到差为:4#>2#>3#>1#。The basic properties of six types colloidal microcrystalline cellulose from different factories and their applications in cocoa milk were investigated.The basic characteristics of microcrystalline cellulose,including particle size distribution,suspension,thixotropy,viscosity,pseudoplasticity and resistance to heat treatment,were studied by particle size analyzer,rheometer,viscometer and oil bath.Based on the stability scanning results of lumisizer and turboscan,the stability effect of different types microcrystalline cellulose on cocoa milk wasevaluated in combination with the centrifugal sedimentation rate of the product.The results showed that the particle size distribution and heat resistance of different types microcrystalline cellulose were quite different;The average particle size of microcrystalline cellulose 5#/6#was small,the distribution of the microcrystalline cellulose 5#/6#was wide,the resistance to heat treatment of microcrystalline cellulose 5#/6#was poor,thus could not meet the processing requirement of cocoa milk;When 0.25%(m/m)1#/2#/3#/4#microcrystalline cellulose was added to cocoa milk,the stability of the system was significantly different.The order of the system stability from good to bad was:4#>2#>3#>1#.

关 键 词：微晶纤维素 可可奶 悬浮 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]