微晶纤维素特性及其在中性乳饮料中的应用研究

Characteristics of microcrystalline cellulose and its application in neutral dairy beverage

中文关键词:  微晶纤维素  中性乳饮料  离心沉淀率  浊度保留率

英文关键词:microcrystalline cellulose  neutral dairy beverage  centrifugal sedimentation rate  turbidity retention rate

中文摘要:

      目的 研究胶态微晶纤维素(microcrystalline cellulose, MCC)的流变特性及在中性乳饮料中的应用。方法 通过使用流变仪、粘度仪分析研究胶态微晶纤维素的特性, 包括触变性、粘度、悬浮能力和对抗热的稳定性。以中性乳饮料为体系, 并结合产品离心沉淀率和体系浊度保留率状况, 归纳微晶纤维素作为稳定剂使用时的关键影响因素。结果 中性乳饮料体系选择微晶纤维素作为稳定剂, 产品最终的离心沉淀率大大下降, 浊度保留率有所提高。结论 微晶纤维素复配卡拉胶、结冷胶对中性乳饮料的稳定性有明显的改善。

英文摘要:

      Objective To investigate the rheological properties of the gel microcrystalline cellulose (MCC) and its application in neutral dairy beverage. Methods The properties including thixotropy, viscosity, suspending ability and thermal stability of microcrystalline cellulose were analyzed using rheometer and viscosity meter. Based on neutral beverage system, the key factors affecting the properties of stabilizer MCC were summarized by combining centrifugal sedimentation rate and system turbidity retention rate. Results With a proper selection of MCC as the stabilizer in neutral dairy beverage system, the centrifugal sedimentation rate of final product greatly reduced with an increased turbidity retention rate. Conclusion MCC combined with carrageenan and gellan gum can improve the stability of the neutral dairy beverage.