作　　者： ; ;

机构地区： 华南农业大学

出　　处： 《食品与发酵工业》 1995年第4期17-23,共7页

摘　　要： 本文从桔汁胞密度变化、果汁或介质溶液粘度、悬浮剂的显微结构等方面研究了粒粒橙汁中汁胞的悬浮稳定性。结果表明，汁胞密度随着果汁或介质溶液的密度变化而改变；在汁胞与介质发生渗透平衡后，其密度总是大于果汁的密度。果汁粘度的增加在一定程度上有利于汁胞的悬浮，但它与汁胞悬浮稳定性没有本质的相关关系。汁胞悬浮的稳定性主要取决于悬浮剂在果汁中的微结构。透射电镜观察发现，果汁中的悬浮剂共有三种结构：第一种为长纤维状，并相互交错成立体网状；第二种为筛网状；第三种为短纤维状或粒状。汁胞在具有第一种结构的体系中悬浮最稳定，第二种次之，第三种不稳定；琼脂、琼脂＋魔芋葡甘聚糖、悬浮剂１＃可在果汁中呈现第一种结构，是较理想的悬浮剂。 Changes of specific gravity of citrus sacs, effects of the viscosity of juice or medium solution on the suspendsion stablility of citrus sacs and microstructure of suspending agents were investigated to explore the suspending mechanism of citrus sacs in orange juice. The specific gravity of citrus sacs varied with that of the juice and was always higher than that of the juice after the osmotic equilibrium between citrus sacs and juice had been established. Juice viscosity had some benifical effect on the susepension of citrus sacs but the suspendsion stability varied with different kinds of suspendsion agents that gave the same viscosity of the juice.The suspending stability of cirtus sacs depended principally on the microstructure of suspending agent(s) using in the juice. Electron micrography showed that there were three kinds of structure of suspending agents in juice solutions: long fibres cross-linked network,sieve-like network and short fibres or granulous structure not forming network. Citurs sacs could be stably suspended in orange juice which contained the suspending agent(s) with the first kind of structure such as agar,agar-konjac glucomannan or suspending agent 1# .

关 键 词： 悬浮剂 粒粒橙汁 汁胞 悬浮 稳定性 果汁饮料

领　　域： [轻工技术与工程] [轻工技术与工程]