板栗糊饮料流变学特性研究

王雪莹; 刘建学; 韩四海; 李璇; 李佩艳; 徐宝成; 罗登林

doi:10.13386/j.issn1002-0306.2019.17.013

板栗糊饮料流变学特性研究

王雪莹¹,
刘建学^1,2, ,,
韩四海^1,2,
李璇^1,2,
李佩艳^1,2,
徐宝成^1,2,
罗登林^1,2

1. 河南科技大学食品与生物工程学院, 河南洛阳 471023;
2. 河南省食品原料工程技术研究中心, 河南洛阳 471023

详细信息

作者简介:
王雪莹(1994-),女,硕士研究生,研究方向:食品质量与安全检测新技术,E-mail:1277338386@qq.com。

通讯作者:
刘建学(1964-),男,博士,教授,研究方向:食品品质快速检测与安全控制技术,E-mail:jx_liu@163.com。

中图分类号: TS255.1
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出版历程
- 收稿日期: 2018-12-24
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-08-31

Rheological Properties of Chestnut Paste Beverage

1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China;
2. Henan Engineering Research Center of Food Material, Luoyang 471023, China

摘要

摘要: 在保留板栗全营养成分的基础上,研究板栗糊体系的贮藏稳定性。本文利用流变仪考察加入黄原胶、卡拉胶、CMC及复合稳定剂的板栗糊流变学特性与贮藏稳定性的关系。设定剪切速率在2.0~200 s^-1之间,角频率范围在0.1~100 Hz之间,测定其在4℃冷藏和25℃常温条件下静态与动态流变特性。研究表明:在贮藏50 d内,加入复合稳定剂的板栗糊品质最佳,其黏度变化范围为0.2~6.6 Pa·s,剪切应力范围为4~12 Pa。当温度从4℃升至40℃时,板栗糊表观黏度从1.1 Pa·s降到0.45 Pa·s,说明板栗糊具有良好的贮藏稳定性。
- 板栗饮料 /
- 贮藏 /
- 流变学 /
- 感官 /
- 温度
Abstract: The storage stability of the chestnut paste system was studied on the basis of retaining the total nutrients of the chestnut. In this paper,the relationship between rheological properties and storage stability of chestnut paste containing xanthan gum,carrageenan,CMC and composite stabilizer was investigated by rheometer. The shear rate was set between 2.0 and 200 s^-1,and the angular frequency ranged from 0.1 to 100 Hz. The static and dynamic rheological properties were measured at 4℃ refrigeration and 25℃ ambient temperature. The results showed that the quality of the chestnut paste with the composite stabilizer was the best within 50 days after storage. The viscosity ranged from 0.2 to 6.6 Pa·s and the shear stress ranged from 4 to 12 Pa. When the temperature was raised from 4 to 40℃,the apparent viscosity of the chestnut paste decreased from 1.1 to 0.45 Pa·s,indicating that the chestnut paste had good storage stability.
- chestnuts beverage /
- storage /
- rheology /
- sensory /
- temperature