三赞胶悬浮性能的影响因素研究

doi:10.19640/j.cnki.jtau.2024.02.008

Journal of Tianjin Agricultural University ›› 2024, Vol. 31 ›› Issue (2): 45-50.doi: 10.19640/j.cnki.jtau.2024.02.008

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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

Abstract

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

CLC Number:

TS202.3

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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Study on influence factors of the suspension performance of sanxan

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