摘要
对自制的海带浆,通过添加不同质量分数的柠檬酸,并使用聚丙烯香味薄膜进行包装,研究了酸含量对海带浆体系稳定性的影响.试验结果表明：添加质量分数为0.4% 的柠檬酸,可有效抑制海带浆体系的pH值上升;柠檬酸的添加,可不同程度地影响海带浆体系的黏度;添加质量分数为0.8%的柠檬酸,可有效维持海带浆体系的感官质量.感官评定结果表明,聚丙烯香味薄膜包装可以很好地抑制海带浆的腥味,改善海带浆的风味.通过对体系pH值、黏度、离心沉淀率的横向比较,发现其黏度与离心沉淀率大体成反比例关系,当柠檬酸的添加质量分数为0~0.6%时,随着柠檬酸添加质量分数的增大,海带浆溶液的黏度增大,离心沉淀率降低.
By adding different mass fractions of citric acid to homemade kelp paste, the stability of kelp drink packagingwith fragrant film is studied. Experiments show that increasing 0.4% citric acid can effectively inhibit kelp jam pH; Citricacid with different concentration degrees could affect the viscosity of the system; 0.8% of citric acid can effectivelymaintain sensory quality of kelp jam; Sensory evaluation shows that fragrant polypropylene film packaging could inhibitthe fishy smell of kelp paste. In the horizontal comparison among pH value, viscosity and centrifugal sedimentation rate, itis found the viscosity is inversely proportional to centrifugal sedimentation rate. When the citric acid mass fraction is from0 to 0.6%, by increasing mass fraction of citric acid, the solution viscosity increases, while centrifugal sedimentation ratedecreases.
出处
《包装学报》
2014年第1期5-9,共5页
Packaging Journal
基金
国家高技术研究发展863计划基金资助项目(2012AA0992301)
关键词
海带浆
柠檬酸
沉淀率
黏度
kelp paste
citric acid
sediment rate
viscosity
