流变仪原位检测技术在饮料网络结构评价中的应用
|
摘要
建立了流变仪原位检测技术表征饮料网络结构强弱的方法,并研究其在乳酸菌饮品与红豆薏米饮品中的应用。采用浆式转子缓慢伸入原包装样品,在不破坏样品结构的基础上应用高级旋转流变仪测定饮料的频率扫描。实验结果表明,对于乳酸菌饮品,弹性模量可以区分体系网络结构的大小,也可区分储存温度与储存时间引起的饮料上下部网络结构的强弱差异,表现为下部强于上部,室温组强于37℃组强于55℃组。对于增稠剂主要为微晶纤维素钠与卡拉胶的红豆薏米饮品,弹性模量与频率的曲线斜率大小可以评价其网络结构的强弱,表现为斜率小于0.05时弱凝胶严重,0.05~0.09时弱凝胶一般严重,0.09~0.11时弱凝胶轻微,大于0.11时无弱凝胶;另外,上部比下部网络结构更强。因此,流变仪原位检测技术避免了对样品结构的破坏,可以评价饮料网络结构的强弱,指导饮料的研发与生产。
The method using the technology combined rheometer and in-situ determination to characterize the network structure strength of beverage was established,which was applied to evaluate the lactic acid bacteria beverage and the protein beverage with red bean and coix seed in this study. The rotor was immersed slowly into the sample in original packaging,followed by the experiments of frequency sweep on the beverage with advanced rotational rheometer not destroying the sample structure. The experimental results showed that for the lactic acid bacteria beverage,elastic modulus could distinguish the network structure. Morevoer,it could distinguish effects of the storage temperature and storage time on the network structure. The results were as follows: the lower part > upper part,room temperature > 37 ℃ > 55℃. The protein beverage with red bean and coix seed contained sodium microcrystalline cellulose and carrageenan as the thickeners. The slope of the dependence of elastic modulus on the frequency could evaluate the strength of network structure. The weak gel was serious,generally serious,slight,and none when slope was < 0. 05,0. 05 ~ 0. 09,0. 09 ~ 0. 11 and > 0. 11 respectively. Moreover,the upper part had a more stronger network structure than the lower part. In conclusion,the technology combined rheometer and in-situ determination could evaluate the network structure strength of beverages avoiding the damage of the sample structure and provide guidance on the R&D and production of beverages.
The method using the technology combined rheometer and in-situ determination to characterize the network structure strength of beverage was established,which was applied to evaluate the lactic acid bacteria beverage and the protein beverage with red bean and coix seed in this study. The rotor was immersed slowly into the sample in original packaging,followed by the experiments of frequency sweep on the beverage with advanced rotational rheometer not destroying the sample structure. The experimental results showed that for the lactic acid bacteria beverage,elastic modulus could distinguish the network structure. Morevoer,it could distinguish effects of the storage temperature and storage time on the network structure. The results were as follows: the lower part > upper part,room temperature > 37 ℃ > 55℃. The protein beverage with red bean and coix seed contained sodium microcrystalline cellulose and carrageenan as the thickeners. The slope of the dependence of elastic modulus on the frequency could evaluate the strength of network structure. The weak gel was serious,generally serious,slight,and none when slope was < 0. 05,0. 05 ~ 0. 09,0. 09 ~ 0. 11 and > 0. 11 respectively. Moreover,the upper part had a more stronger network structure than the lower part. In conclusion,the technology combined rheometer and in-situ determination could evaluate the network structure strength of beverages avoiding the damage of the sample structure and provide guidance on the R&D and production of beverages.
引文
[1]常忠义,高红亮,赵宁,等.发酵型酸乳饮料稳定性的研究[J].食品科学,2005,26(3):110-112.CHANG Z Y,GAO H L,ZHAO N,et al.Study on stabilizers stability of the yogurt beverage[J].Food Science,2005,26(3):110-112.
[2]刘俊亮,邬娟,张洪斌.羧甲基纤维素钠稳定酸性乳饮料的研究进展[J].中国乳品工业,2012,40(1):38-41,58.LIU J L,WU J,ZHANG H B.Research development on the stabilization of acidified milk drink induced by sodium carboxymethyl cellulose[J].China Dairy Industry,2012,40(1):38-41,58.
[3]冯春霞,王彦平,巴根纳.CMC冷化料工艺在调酸型含乳饮料生产中的应用[J].饮料工业,2014,17(2):50-52.FENG C X,WANG Y P,BA G N.Application of CMC technology in cold material dissolving for production of acidified milk drinks[J].Beverage Industry,2014,17(2):50-52.
[4]李向东,刘佳,于丽华,等.稳定剂在含乳饮料加工中的应用[J].食品与发酵工业,2010,36(12):76-79.LI X D,LIU J,YU L H,et al.The application of stabilizer blends in milk beverage production[J].Food and Fermentation Industries,2010,36(12):76-79.
[5]华霄,杨瑞金,王梦乐,等.低聚异麦芽糖乳饮料体系流变特性研究及感官评定[J].食品与机械,2011(5):28-31,35.HUA X,YANG R J,WANG M L,et al.Rheological behavior and sensory evaluation of oligosacchairdecontaining skim milk beverage[J].Food and Machinery,2011(5):28-31,35.
[6]郭翔,徐致远,艾连中,等.褐色益生菌乳饮料稳定性研究及工艺条件优化[J].食品科学,2009,30(22):226-230.GUO X,XU Z Y,AI L Z,et al.Study on stability and optimum technological conditions of brown milk drink[J].Food Science,2009,30(22):226-230.
[7]易文芝,唐雯倩,刘成国.复合低聚糖对褐色益生菌乳饮料稳定性影响的研究[J].中国乳品工业,2014,42(7):34-38.YI W Z,TANG W Q,LIU C G.Effect of compound oligosaccharides on the stability of brown probiotic milk beverage[J].China Dairy Industry,2014,42(7):34-38.
[2]刘俊亮,邬娟,张洪斌.羧甲基纤维素钠稳定酸性乳饮料的研究进展[J].中国乳品工业,2012,40(1):38-41,58.LIU J L,WU J,ZHANG H B.Research development on the stabilization of acidified milk drink induced by sodium carboxymethyl cellulose[J].China Dairy Industry,2012,40(1):38-41,58.
[3]冯春霞,王彦平,巴根纳.CMC冷化料工艺在调酸型含乳饮料生产中的应用[J].饮料工业,2014,17(2):50-52.FENG C X,WANG Y P,BA G N.Application of CMC technology in cold material dissolving for production of acidified milk drinks[J].Beverage Industry,2014,17(2):50-52.
[4]李向东,刘佳,于丽华,等.稳定剂在含乳饮料加工中的应用[J].食品与发酵工业,2010,36(12):76-79.LI X D,LIU J,YU L H,et al.The application of stabilizer blends in milk beverage production[J].Food and Fermentation Industries,2010,36(12):76-79.
[5]华霄,杨瑞金,王梦乐,等.低聚异麦芽糖乳饮料体系流变特性研究及感官评定[J].食品与机械,2011(5):28-31,35.HUA X,YANG R J,WANG M L,et al.Rheological behavior and sensory evaluation of oligosacchairdecontaining skim milk beverage[J].Food and Machinery,2011(5):28-31,35.
[6]郭翔,徐致远,艾连中,等.褐色益生菌乳饮料稳定性研究及工艺条件优化[J].食品科学,2009,30(22):226-230.GUO X,XU Z Y,AI L Z,et al.Study on stability and optimum technological conditions of brown milk drink[J].Food Science,2009,30(22):226-230.
[7]易文芝,唐雯倩,刘成国.复合低聚糖对褐色益生菌乳饮料稳定性影响的研究[J].中国乳品工业,2014,42(7):34-38.YI W Z,TANG W Q,LIU C G.Effect of compound oligosaccharides on the stability of brown probiotic milk beverage[J].China Dairy Industry,2014,42(7):34-38.