三赞胶悬浮性能的影响因素研究

doi:10.19640/j.cnki.jtau.2024.02.008

天津农学院学报 ›› 2024, Vol. 31 ›› Issue (2): 45-50.doi: 10.19640/j.cnki.jtau.2024.02.008

三赞胶悬浮性能的影响因素研究

田添^1a, 侯海峰², 李晓雁^1b, 权桂芝^1a, 来文梅^1a, 黄海东^{1a,通信作者}

1.天津农学院,a.农学与资源环境学院,b.食品科学与生物工程学院,天津 300392;
2.天津裕邦生物科技发展有限公司,天津 300380

收稿日期:2023-05-10 出版日期:2024-04-30 发布日期:2024-05-22
通讯作者: 黄海东（1972—）,男,教授,博士,主要从事微生物多糖方面的研究。E-mail：hdhuang@tjau.edu.cn。
作者简介:田添（1997—）,女,硕士在读,主要从事微生物多糖应用方向的研究。E-mail：tiantian_vic@163.com。
基金资助:
天津农学院研究生科研创新项目（2021XY029）; 国家自然科学基金项目（31571790）

Study on influence factors of the suspension performance of sanxan

Tian Tian^1a, Hou Haifeng², Li Xiaoyan^1b, Quan Guizhi^1a, Lai Wenmei^1a, Huang Haidong^{1a,Corresponding Author}

1. Tianjin Agricultural University, a. College of Agronomy and Resources Environment, b. College of Food Science and Bioengineering, Tianjin 300392, China;
2. Tianjin Yubang Biotechnology Development Co., Ltd., Tianjin 300380, China

Received:2023-05-10 Online:2024-04-30 Published:2024-05-22

摘要/Abstract

摘要： 悬浮饮料中内容物的稳定性问题一直是困扰饮料生产的关键技术难题,本研究旨在研究三赞胶的悬浮稳定性,为悬浮稳定剂的开发提供新的方案。结果表明：质量分数为0.35%的三赞胶溶液热冷却后即具有良好的悬浮性能,离子的添加和pH的调整可以进一步提高三赞胶的悬浮性能,并将三赞胶的使用量降低至0.10%。提高悬浮能力的离子影响性排序为：乳酸钙>柠檬酸>氯化钙>复合磷酸盐,其中乳酸钙在添加质量分数为0.02%时,三赞胶溶液的悬浮性能提高51.85%。在pH为4的环境中三赞胶的悬浮性能提高120.13%,且三赞胶凝胶具有很好的回复性,加入CaCl₂的三赞胶悬浮体系剧烈震荡后,被破坏的悬浮性能在48 h内即可恢复。综上,三赞胶可以在热冷却后展现较好的悬浮能力,通过添加离子和调节pH的方法,其悬浮性能进一步提高。三赞胶可以在低质量分数下展现较好的悬浮性能,更适用于酸性悬浮饮料中。

关键词: 三赞胶, 悬浮性能, 回复性

Abstract: The stability of particulates in suspension beverages remains a significant technical challenge in the beverage industry. This study focuses on exploring the suspension stability of sanxan, offering new strategies for developing suspension agents. The results showed that a sanxan solution with a mass fraction of 0.35% exhibits excellent suspension capabilities after thermal cooling. The incorporation of ions and adjustments to pH can further enhance sanxan's suspension properties, allowing the reduction of sanxan content to just 0.1%. The efficacy of ions in enhancing suspension ability is ranked as follows, calcium lactate>citric acid>calcium chloride>compound phosphate. Notably, the addition of 0.02% calcium lactate increases the suspension efficiency of the sanxan solution by 51.85%. At a pH of 4, the suspension performance of sanxan improves by 120.13%. Additionally, sanxan gel shows remarkable recoverability, with suspension functionality restored within 48 hours after severe shaking in a sanxan suspension system containing CaCl₂. Overall, sanxan demonstrates robust suspension capability post thermal cooling and can be further optimized by adding ions and adjusting the pH. Its effective performance at low mass fractions makes it particularly suitable for acidic suspension beverages.

Key words: sanxan, suspend ability, resilience

中图分类号:

TS202.3

田添, 侯海峰, 李晓雁, 权桂芝, 来文梅, 黄海东. 三赞胶悬浮性能的影响因素研究[J]. 天津农学院学报, 2024, 31(2): 45-50.

Tian Tian, Hou Haifeng, Li Xiaoyan, Quan Guizhi, Lai Wenmei, Huang Haidong. Study on influence factors of the suspension performance of sanxan[J]. Journal of Tianjin Agricultural University, 2024, 31(2): 45-50.

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链接本文: http://xuebao.tjau.edu.cn/CN/10.19640/j.cnki.jtau.2024.02.008

http://xuebao.tjau.edu.cn/CN/Y2024/V31/I2/45

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三赞胶悬浮性能的影响因素研究

Study on influence factors of the suspension performance of sanxan

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