摘要
本文初步研究了影响琼胶溶液对食物悬浮性的多种因素，通过测定琼胶溶液的浓度、粘度、凝胶强度、ｐＨ值、放置环境温度，悬浮物的大小和比重，证明这些因素之间有着紧密的联系。琼胶溶液对食物的悬浮能力随着浓度、粘度、凝胶强度的增加及放置环境温度的下降而上升，而随着琼胶溶液ｐＨ值的减少和食物悬浮物颗粒直径及比重的增大而迅速下降，因此，实际生产中．为控制成本，建议使用凝胶强度５００ｇ／ｃｍ２左右的琼胶产品，浓度范围０．０７～０．１０％，悬浮物颗粒直径≤１．５ｍｍ，这样可得到较理想的悬浮效果。
This paper deals with the many factors which influence the agar solution on thefood suspension,we have demenstrated that there are close relationships among the factorsby determining agar solution suspension,viscosity, gel strength,PH value,surroundingtemperature and the size and density of suspended substance.The food suspension increasesas the agar solution concentration,viscosity,gel strength increase and as surrounding temperature decreases.The food suspension decreases as the agar solution PH value decreasesand as the particle diameter and density of suspended substance increase.Therefore, in orderto control the cost and gain ideal suspension effection in the production, we suggest that thegel strength of the agar used be about 500g/cm2,the agar solution concentration be0.07～ 0.10%,the particle diameter of suspended substance be smaller than 1.5mm.
关键词
琼胶
悬浮性
食品
Agar
Surpension
Influence factor
