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摘要：可得然胶是一种新型的微生物胞外多糖，具有在加热条件下形成凝胶的独特性质，在生物医学和食品加工等领域有广阔的应用前景。本文主要研究了可得然胶凝胶颗粒的主要制作过程以及可得然胶凝胶颗粒在饮料中的应用。得出了可得然胶凝胶颗粒的详细制作方案，以及制作的凝胶颗粒的大致状态。并且对影响可得然胶凝胶颗粒的因素进行了详细的研究。通过研究得出了制作可得然胶凝胶颗粒的最佳方案：1.5%可得然胶分散在29.22g水中，加入0.10%NaOH溶液，用玻璃棒搅拌使其完全溶解，滴加2.0mL柠檬酸溶液，完全搅拌后放入93℃的水浴锅中加热约2min，取出后立即用一次性滴管吸取可得然胶液滴入冷水中，待完全凝固后即获得可得然胶凝胶颗粒。饮料的配方为：20%水蜜桃果汁，10%白砂糖，0.15%柠檬酸，0.035%低酰结冷胶。 但是该饮料在38℃条件下保藏三天就开始有轻微的酸败，由此建议添加适量的防腐剂或冷藏保存。23926
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毕业论文关键词：可得然胶；凝胶颗粒；悬浮；低酰结冷胶
Preparation of Curdlan Gel and its Application in Drink
Abstract:Curdlan is an exopolysaccharide which can form gelation when heated, and can be used in many fields such as biological, pharmacology, food industry. This paper mainly studied the production process of curdlan gel, and its usage in beverages. Through the experiment I figured that detailed production program of making curdlan gel, and also figured the structural state of curdlan gel. During the experiment, I can make sure that the best way to make the curdlan gel is: Put 1.5% Curdlan into 29.22g water, and heating at temperature 93℃, the amount of citrate is 2.0mL, the concentrations of NaOH is 0.1%. Which gel I decided to use in the suspended beverage is low acyl gellan gum. The formula of the suspended beverage is: added amount of peach juice is 20%, the amount of citrate is 0.15%, sugar 10%, the amount of low acyl gellan gum is 0.035%. During the stability, there was some rancid flavor in the beverage when temperature was 38℃. I can understand that the stability of maked beverage is not so good.So I proposed to add some preservatives or keep on cold preservation.
KeyWords: curdlan; gel particle; suspension; low acyl gellan gu
目 录
1绪论 1
1.1 本课题国内外研究现状概述 1
1.2 可得然胶概述 1
1.2.1可得然胶的物理性质 1
1.2.2 可得然胶的凝胶特性 2
1.1.3 可得然胶的稳定性 2
1.3 可得然胶凝胶的影响因素 3
1.3.1 柠檬酸的添加量 4
1.3.2 温度 4
1.3.3 无机盐 4
1.4 悬浮饮料概述 4
1.4.1悬浮饮料中使用的悬浮剂 4
1.4.2 悬浮饮料的制作工艺对其品质的影响 5
1.5 本课题的研究目的和意义 7
2 材料与方法 8
2.1 实验材料 8
2.2 实验仪器与设备 8
2.3 实验方法 8
2.3.1 凝胶颗粒的感官评定 8
2.3.2 悬浮率的测定 9
2.3.3还原糖的测定 9
2.3.4酸度的测定 10
2.3.5 pH的测定 10
2.3.6饮料的感官评定(根据表3.3[21]) 11
2.3.7 饮料黏度的测定 11
2.4 实验方案 11
2.4.1 可得然胶凝胶颗粒的制备 12
2.4.2 悬浮饮料的制备 13
2.4.3 饮料的稳定性实验 13
3 结果与讨论 14
3.1 可得然胶凝胶性质的研究 14