| 3种稳定剂对鲜枣浆粘度的影响 |
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| 引用本文： | 纵伟,曹益恒,赵光远,张培旗,李昌文,石勇. 3种稳定剂对鲜枣浆粘度的影响[J]. 广西农业科学, 2013, 0(7): 1169-1172 |
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| 作者姓名： | 纵伟 曹益恒 赵光远 张培旗 李昌文 石勇 |
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| 作者单位： | [1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]好想你枣业股份有限公司,郑州450000 |
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| 基金项目： | “十二五”国家科技支撑计划项目（2012BAD36807）;河南省科技攻关项目（122102110135） |
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| 摘 要： | 【目的】研究黄原胶、瓜尔胶和羧甲基纤维素3种稳定剂对鲜枣浆粘度的影响,为制备鲜枣浆提供理论指导。【方法】在鲜枣浆中添加黄原胶、瓜尔胶和羧甲基纤维素,比较3种稳定剂浓度、pH和温度对鲜枣浆粘度和枣浆颗粒显微结构的影响。【结果】随着稳定剂浓度的增加,果浆中枣浆果肉颗粒聚集随之增大,在鲜枣浆pH4.8、温度40℃时,添加0.25%的黄原胶鲜枣浆的粘度较高。【结论】稳定剂的种类和使用条件对鲜枣浆的粘度有一定影响。
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| 关 键 词： | 稳定剂 鲜枣浆 粘度 显微结构 影响 |
Effects of three kinds of stabilizer on viscosity of fresh jujube pulp |
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| ZONG Wei,CAO Yi-heng,ZHAO Guang-yuan,ZHANG Pei-qi,LI Chang-wen,SHI Yong. Effects of three kinds of stabilizer on viscosity of fresh jujube pulp[J]. Guangxi Agricultural Sciences, 2013, 0(7): 1169-1172 |
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| Authors: | ZONG Wei CAO Yi-heng ZHAO Guang-yuan ZHANG Pei-qi LI Chang-wen SHI Yong |
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| Affiliation: | 1Food and Biological Engineering College of Zhengzhou University of Light Industry, Zhengzhou 450002, China; 2Haoxiangni Jujube Industry Co., Ltd., Zhengzhou 450000, China) |
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| Abstract: | [Objective]The effects of three kinds of stabilizer viz., xanthan gum, guar gum and carboxymethyl cellulose on viscosity of fresh jujube pulp were studied. [Method]Xanthan gum, guar gum and carboxymethyl cellulose were added to fresh jujube pulp to compare the effects of concentration, pH and temperature on viscosity and microscopic structure of jujube pulp. [Result]With the increase of stabilizer concentrations, the focusing degree of pulp particle increased. Jujube pulp had bigger viscosity under the following conditions： xanthan gum of 0.25%, pH of 4.8, and temperature of 40℃. [Conclusion]The types and usage conditions have great impacts on viscosity of fresh jujube pulp. |
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| Keywords: | stabilizer fresh jujube pulp viscosity microstructure effect |
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