沙蒿胶特性运用研究

 介绍沙蒿胶简单提取工艺及其作为一种植物添加剂在食品工业中的运用试验。由于沙蒿胶提取工艺十分简单,仅作简单介绍。研究侧重于沙蒿胶的特性研究,主要研究沙蒿胶复水性能、粘性、高保水性及乳化稳定性。试验结果表明:沙蒿胶具有良好的复水性能;温度越低,沙蒿胶粘度越高。浓度越高,沙蒿胶粘度越高。pH值越高,沙蒿胶粘度越低。转速越高,沙蒿胶粘度越低,即沙蒿胶具有高粘性;对面包具有保鲜作用,使面条质量提高,具有保水性;具有良好的乳化稳定性。

The Exertion Study of Artemisia sphaerocephala Krasch Gum

This paper gives a brief account on the Artamisia sphaerocephala Krasch gum distill technics and the utilization experiments as a kind of native additives in the food industry. Because the Artamisia sphaerocephala Krasch gum distill technics are very simple, only introduce a little. The main aim of the present study is to find out the Artamisia sphaerocephala Krasch gum characteristic, including the water absorption capacity, glutinosity capacity, high keeping water capacity and the characteristic of emulsification and stabilization of the Artamisia sphaerocephala Krasch gum. As a result of our experiments, we concluded that the Artamisia sphaerocephala Krasch gum has the water absorption capacity, the temperature and concentration is more the Artamisia sphaerocephala Krasch gum glutinosity capacity is higher. The values of pH and rotate speed is more the Artamisia sphaerocephala Krasch gum glutinosity capacity is lower; It has high keeping water capacity that made bread and noodle keep fresh; It has the characteristic of emulsification and stabilization.