结冷胶在含乳饮料、液体乳中的应用研究
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摘要
结冷胶是一种优良的微生物多糖。由于其具有极佳的稳定及悬浮效果,在含乳饮料及液态乳产品中的应用变得越来越广泛。本文通过对结冷胶,特别是针对高酰基结冷胶在含乳饮料及液态乳体系中的应用特性进行研究,结合我国乳业实际情况,探索结冷胶的性质及如何更加科学的使用结冷胶,进而促进结冷胶在含乳饮料及液态乳产品开发和实际生产中的应用。实验结果表明:结冷胶溶液保持90℃时间越长,其弹性模量和粘度下降越明显;结冷胶的弹性模量和粘度均随着巴氏杀菌温度的升高而降低;结冷胶在不同温度的配料水中分散会溶胀,在75℃左右溶胀到极点,表现为溶液粘度最高。如配料水温度继续上升,则溶液粘度又开始下降;随着回流次数的增加,高温杀菌时间的延长,弹性模量和粘度均呈明显的下降趋势。由实验结果可得,在实际生产过程中,应尽可能的降低结冷胶的受热程度。杀菌的参数应根据产品类别,在保证商业无菌的基础上,以较低的杀菌温度和较短的杀菌时间组合最佳。对于巴氏杀菌产品而言,75℃杀菌最适合,结冷胶的悬浮效果最佳。
Gellan gum is a kind of microbial polysaccharides. Because of its excellent stability and suspension effect,it is used widely in liquid milk products. The research focuses on application characteristics of gellan gum,especially a high acyl gellan gum,in liquid milk products. Based on China's dairy industry facts,this paper studies the properties of gellan gum and how to scientifically use it,in order to promote application levels of gellan gum in liquid milk.The experimental results showed that: 1The more time of gellan gum solution is maintained at 90℃,the more decrease of elastic modulus and viscosity will be. 2 Gellan gum elastic modulus and viscosity were decreased with increasing of the temperature of pasteurization. 3If the gellan gum dispersed in water of different temperatures it will swell and in 75℃ will go to extreme and showed that the highest viscosity. If temperature of the water used continue to raise,the viscosity start to decline. 4With the increase in the number of reflux,the elastic modulus and the viscosity will decrease obviously.Conclusions: In the actual production, the heating of gellan gum should be reduced as much as possible.Sterilization parameters should be, based on the products category and ensured commercial sterilization, the combination of lower temperature of sterilization and the shorter time of sterilization. For the pasteurized products,sterilization in 75℃ was best with gellan gum suspending very effectively.
Gellan gum is a kind of microbial polysaccharides. Because of its excellent stability and suspension effect,it is used widely in liquid milk products. The research focuses on application characteristics of gellan gum,especially a high acyl gellan gum,in liquid milk products. Based on China's dairy industry facts,this paper studies the properties of gellan gum and how to scientifically use it,in order to promote application levels of gellan gum in liquid milk.The experimental results showed that: 1The more time of gellan gum solution is maintained at 90℃,the more decrease of elastic modulus and viscosity will be. 2 Gellan gum elastic modulus and viscosity were decreased with increasing of the temperature of pasteurization. 3If the gellan gum dispersed in water of different temperatures it will swell and in 75℃ will go to extreme and showed that the highest viscosity. If temperature of the water used continue to raise,the viscosity start to decline. 4With the increase in the number of reflux,the elastic modulus and the viscosity will decrease obviously.Conclusions: In the actual production, the heating of gellan gum should be reduced as much as possible.Sterilization parameters should be, based on the products category and ensured commercial sterilization, the combination of lower temperature of sterilization and the shorter time of sterilization. For the pasteurized products,sterilization in 75℃ was best with gellan gum suspending very effectively.
引文
[1]应恺.结冷胶的特性以及其在食品工业中的应用[J].食品工业,2004,4:47-48.
[2]秦刚,王庭.结冷胶生产技术及其在食品中应用[J].粮食与油脂,2010,5:44.
[3]王为平.食品品质改良剂:亲水胶体的性质及应用——微生物代谢胶[J].食品与发酵,1997(23):76-78.
[4]胡国华.结冷胶的特性及其在食品工业中的应用[J].中国食品添加剂,2002,6:66.
[5]胡国华.功能性食品胶[M].北京:化学工业出版社,2003:241.
[6]胡国华,陈雷,黄绍华.明列子饮料悬浮剂的研究和应用[J].中国食品添加剂,2001(5):54-57.
[7]王能强,王普.一种新型微生物胞外多糖——结冷胶[J].浙江化工,2004,35(4):13-16.
[8]刘丽娜,穆莎茉莉,贾洪峰.新型微生物多糖结冷胶的特性及其应用研究[J].四川食品与发酵,2006(1):28-31.
[9]徐怀远,任向妍,王垚,等.我国结冷胶产业发展现状及展望[J].现代农业科技,2009(22):338.
[10]张俊,刘敏,王军,等.结冷胶水溶液的流变特征及其影响因素研究[J].食品工业科技,2002(11):28-29.
[11]詹晓北.结冷胶[J].中国食品添加剂,1999(2):66-69.
[12]聂凌鸿,彭华松.微生物胞外多糖——结冷胶的生产与应用前景[J].生命化学,2002,22(2):119-181.
[13]卓训文,梁兰兰.新型微生物多糖——结冷胶[J].粮食与油脂,2001(9):34-35.
[14]李小勇,李洪军,贺志非,等.结冷胶及其在食品工业中的应用[J].食品与发酵工业,2005,31(6):96.
[15]李瑶,朱家壁.新型高分子材料结冷胶的性质和应用[J].药学专论,2007,16(9):1-3.
[16]成坚,刘晓艳,榻沂笑.结冷胶LT100流变学特性的研究[J].食品添加剂,2006(9):164-166.
[17]LANDISW,DONER.Rapid purification of commercial gellan gum to highly soluble and gellable monovalent cation[J].Carbohydrate Polymers,1997,32:245-247.
[18]BANIK R M,KANARI B,UPADHYAY S N.Exopolysaccharide of thegellanfamily:prospectsandpotential[J].World JMicrobiol Biotechnol,2000,16:407-414.
[19]HUANG Y,TANG J,SWANSON B G,et al.Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels[J].Carbohydrate Polymers,2003,54:517-522.
[20]A.J.JAYA,I.J.COLQUHOUNA,M.J.RIDOUTA.Analysis of structure andfunction of gellans withdifferent substitution patterns[J].Carbohydrate Polymers,1998,35:179-188.
[21]R.MAO,J.TANG,B.G.SWANSON.Texture properties of high and low acyl mixed gellan gels[J].Carbohydrate Polymers,2000,41:331-338.
[22]WILLOUGHBY L.E.,KASAPIS S.The influence of sucrose upon the gelation of gellan gum in large deformation compression analysis[J].Food Science and Technology Today,1994,8:227-233.
[23]MICHIKO FUCHIGAMI,AI TERAMOTO.Texture and structure of high—pressure—frozen gellan gum gel[J].Food Hydrocolloids,2003,17:895-899.
[24]S.BAYARRI,E.COSTELL,L.DUR魣N.Influence of low sucrose concentrations on the compression resistance of gellan gum gels[J].Food Hydrocolloids,2002,16,593-597.
[25]SHINYA LKEDA,YOKO NITTA,BO SOOK KIM,et al.Singlephase mixed gels of xyloglucan and gellan[J].Food Hydrocolloids,2004,18:669-675.
[26]KANARI BASUNDHARA,BAN IK RATINDRA RAM.Effect of environmentalfactors and Carbohydrateon gellan gum production[J].Applied Biochemistry&Biotechnology,2002:102-103,129-140.
[27]K.NAKAJIMA,T.IKEHARA,T.NISHI.Observation of gellan gum by scanning tunnelingmicroscopy[J].Carbohydrate Polymers,1996,30:77-81.
[28]HYUCK J IN,NAM-KYU LEE,MYUNG-KYO SHIN.Production of gellan gum by Sphingomonas paucimobilis NK2000 with soybean pomace[J].Biochemical Engineering Journal,2003,16:357-360.
[29]ERIC DREVETON,FREDGRIC MONOT.Influence of Fermentation Hydrodynamics on Gellan Gum Physico-Chemical Characteristics[J].Journal of Fermentation and Bioengineering,1996,82(13):272-216.1996.
[30]KUO WEI LIN,HSIEN YI HUANG.Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters[J].Meat Science,2003,65:749-755.
[2]秦刚,王庭.结冷胶生产技术及其在食品中应用[J].粮食与油脂,2010,5:44.
[3]王为平.食品品质改良剂:亲水胶体的性质及应用——微生物代谢胶[J].食品与发酵,1997(23):76-78.
[4]胡国华.结冷胶的特性及其在食品工业中的应用[J].中国食品添加剂,2002,6:66.
[5]胡国华.功能性食品胶[M].北京:化学工业出版社,2003:241.
[6]胡国华,陈雷,黄绍华.明列子饮料悬浮剂的研究和应用[J].中国食品添加剂,2001(5):54-57.
[7]王能强,王普.一种新型微生物胞外多糖——结冷胶[J].浙江化工,2004,35(4):13-16.
[8]刘丽娜,穆莎茉莉,贾洪峰.新型微生物多糖结冷胶的特性及其应用研究[J].四川食品与发酵,2006(1):28-31.
[9]徐怀远,任向妍,王垚,等.我国结冷胶产业发展现状及展望[J].现代农业科技,2009(22):338.
[10]张俊,刘敏,王军,等.结冷胶水溶液的流变特征及其影响因素研究[J].食品工业科技,2002(11):28-29.
[11]詹晓北.结冷胶[J].中国食品添加剂,1999(2):66-69.
[12]聂凌鸿,彭华松.微生物胞外多糖——结冷胶的生产与应用前景[J].生命化学,2002,22(2):119-181.
[13]卓训文,梁兰兰.新型微生物多糖——结冷胶[J].粮食与油脂,2001(9):34-35.
[14]李小勇,李洪军,贺志非,等.结冷胶及其在食品工业中的应用[J].食品与发酵工业,2005,31(6):96.
[15]李瑶,朱家壁.新型高分子材料结冷胶的性质和应用[J].药学专论,2007,16(9):1-3.
[16]成坚,刘晓艳,榻沂笑.结冷胶LT100流变学特性的研究[J].食品添加剂,2006(9):164-166.
[17]LANDISW,DONER.Rapid purification of commercial gellan gum to highly soluble and gellable monovalent cation[J].Carbohydrate Polymers,1997,32:245-247.
[18]BANIK R M,KANARI B,UPADHYAY S N.Exopolysaccharide of thegellanfamily:prospectsandpotential[J].World JMicrobiol Biotechnol,2000,16:407-414.
[19]HUANG Y,TANG J,SWANSON B G,et al.Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels[J].Carbohydrate Polymers,2003,54:517-522.
[20]A.J.JAYA,I.J.COLQUHOUNA,M.J.RIDOUTA.Analysis of structure andfunction of gellans withdifferent substitution patterns[J].Carbohydrate Polymers,1998,35:179-188.
[21]R.MAO,J.TANG,B.G.SWANSON.Texture properties of high and low acyl mixed gellan gels[J].Carbohydrate Polymers,2000,41:331-338.
[22]WILLOUGHBY L.E.,KASAPIS S.The influence of sucrose upon the gelation of gellan gum in large deformation compression analysis[J].Food Science and Technology Today,1994,8:227-233.
[23]MICHIKO FUCHIGAMI,AI TERAMOTO.Texture and structure of high—pressure—frozen gellan gum gel[J].Food Hydrocolloids,2003,17:895-899.
[24]S.BAYARRI,E.COSTELL,L.DUR魣N.Influence of low sucrose concentrations on the compression resistance of gellan gum gels[J].Food Hydrocolloids,2002,16,593-597.
[25]SHINYA LKEDA,YOKO NITTA,BO SOOK KIM,et al.Singlephase mixed gels of xyloglucan and gellan[J].Food Hydrocolloids,2004,18:669-675.
[26]KANARI BASUNDHARA,BAN IK RATINDRA RAM.Effect of environmentalfactors and Carbohydrateon gellan gum production[J].Applied Biochemistry&Biotechnology,2002:102-103,129-140.
[27]K.NAKAJIMA,T.IKEHARA,T.NISHI.Observation of gellan gum by scanning tunnelingmicroscopy[J].Carbohydrate Polymers,1996,30:77-81.
[28]HYUCK J IN,NAM-KYU LEE,MYUNG-KYO SHIN.Production of gellan gum by Sphingomonas paucimobilis NK2000 with soybean pomace[J].Biochemical Engineering Journal,2003,16:357-360.
[29]ERIC DREVETON,FREDGRIC MONOT.Influence of Fermentation Hydrodynamics on Gellan Gum Physico-Chemical Characteristics[J].Journal of Fermentation and Bioengineering,1996,82(13):272-216.1996.
[30]KUO WEI LIN,HSIEN YI HUANG.Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters[J].Meat Science,2003,65:749-755.