摘要
以食品工业中常用的 4种食品胶———黄原胶、海藻酸钠、瓜尔胶和琼脂为研究对象 ,考察了在低浓度水相体系中搅拌作用对这 4种胶体溶液粘度的影响。研究结果表明 0 .30 %、0 .6 0 %的海藻酸钠和 0 .2 5 %的瓜尔胶溶液粘度不受搅拌作用的影响 ;0 .10 %、0 .30 %黄原胶溶液的粘度受搅拌作用而增高 ;低浓度琼脂溶液的粘度受搅拌作用而降低。
Food gums are usually used in soft drink industry in very low concentration. The influence of agitation on the viscosity of four common food gum solutions was investigated.The visosity of the solutions of 0.10%, 0.30% xanthan gum, or 0.50% guar gum increases, but the viscosity of the low concentration solution of agar gum decreases,as the stirring time increases. However ,little change of the viscosity of 0.30% ,0.60% sodium alginate solutions and 0.25% guar gum solution was observed during agtation.
出处
《四川大学学报（工程科学版）》
EI
CAS
CSCD
2001年第3期79-81,84,共4页
Journal of Sichuan University (Engineering Science Edition)
