摘要
微泡含气饮料因其柔和细腻的口感深受消费者欢迎和喜爱,但存在气泡分布不均匀、产品持气性、稳定性不一等问题。本文分析了环糊精在不同pH值环境、添加量、CO_(2)充气量的条件下对溶液中中对CO_(2)持气性的影响。结果表明,环糊精在酸奶(pH=4.5)和含乳饮料(pH=4.3)中表现出最佳的包合作用和气泡稳定效果。与β-环糊精相比,α-环糊精包合的CO_(2)气泡较小且稳定性更高。在柠檬汁(pH=2.4)中,α-环糊精的包合作用受到抑制,气泡稳定性降低。此外,随着环糊精添加量及CO_(2)充气量的增加,CO_(2)的持气性也显著提升,表明环糊精对气泡的稳定性有显著改善作用。本文通过对比不同环糊精的效果,进一步证明了α-环糊精在微泡含气饮料中的应用潜力,为开发更加稳定、持久的微泡含乳饮料提供了理论基础。
Micro-bubbled carbonated beverages are widely favored by consumers for their smooth and delicate texture;however,they encounter issues such as uneven bubble distribution,inconsistent CO_(2) retention,and varying stability.This study investigates the effect of cyclodextrin on CO_(2) retention across solutions with different pH values.The results indicated that cyclodextrin exhibited optimal encapsulation and bubble stabilization properties in yogurt(pH=4.5)and dairy-based beverages(pH=4.3).Compared toβ-cyclodextrin,α-cyclodextrin encapsulated CO_(2) bubbles which were smaller and exhibited higher stability.In lemon juice(pH=2.4),the encapsulation efficiency ofαcyclodextrin was suppressed,resulting in decreased bubble stability.Furthermore,as the amount of cyclodextrin and CO_(2) saturation levels increased,CO_(2) retention significantly improved,suggesting a substantial enhancement in bubble stability provided by cyclodextrin.By comparing the effects of different types of cyclodextrins,this study further demonstrated the application potential ofα-cyclodextrin in micro-bubbled carbonated beverages,laying a theoretical foundation for the development of more stable and enduring micro-bubbled dairy beverages.
作者
周勇
杨薇
李博
付永刚
周一鸣
ZHOU Yong;YANG Wei;LI Bo;FU Yong-gang;ZHOU Yi-ming(College of Perfume and Aroma Technology,Shanghai Institute of Technology University,Shanghai 201418,China;Inner Mongolia Yili Industrial Group Co.,Ltd.,Hohhot 010110,China)
出处
《饮料工业》
2025年第2期27-35,共9页
Beverage Industry
关键词
含气饮料
微泡
Α-环糊精
Β-环糊精
持气性
稳定性
gas-containing beverage
microbubbles
α-cyclodextrin(α-CD)
β-cyclodextrin(β-CD)
gas retention
stability
