食品与发酵工业2018，Vol.44Issue(3)：253-259,7.DOI:10.13995/j.cnki.11-1802/ts.014159
应用快速稳定性分析方法研究增稠剂对燕麦饮料稳定性的影响
Research on the effect of thickening on the stability of oat beverage using rapid stability analysis instrument
摘要
Abstract
The influence of three kinds of thickening agents including carrageenan,gellan gum,microcrystalline cellulose amount on the stability of oat beverage were investigated by two rapid stability analysis instrument LUMiSizer and Turbiscan,combined with standing observation,centrifugal precipitation,and average particle size.The results showed good inhibition effect of sedimentation with 0.04％ of microcrystalline cellulose.In terms of stability prediction,the LUMiSizer and Turbiscan have their own advantages and shortcomings.The centrifuge acceleration of LUMiSizer showed the internal system combination,such as flocculation.The static light scattering of Turbiscan showed the internal components migration under actual gravity,and precisely describes the extent of precipitation and floating.关键词
稳定性分析/增稠剂/燕麦饮料/LUMiSizer/TurbiscanKey words
stability analysis/thickening agent/oat beverage/LUMiSizer/Turbiscan引用本文复制引用
王成祥,刘辉,段胜林,马芙俊,张美娜..应用快速稳定性分析方法研究增稠剂对燕麦饮料稳定性的影响[J].食品与发酵工业,2018,44(3):253-259,7.基金项目
“十三五”国家重点专项薯类主食化加工关键新技术装备研发及示范(No.2016YFD0401303-02) （No.2016YFD0401303-02）
“十三五”国家重点专项营养功能性食品制造关键技术研究与新产品创制(No.2016YFNC010041) （No.2016YFNC010041）
