CAJ | 학술논문

研究了不同增稠剂对热反应香精沉淀率和感官特性的影响。通过单因素实验从海藻酸丙二醇酯（PGA）、黄原胶、羧甲基纤维素钠（CMC—Na）、变性淀粉及瓜尔豆胶等单体增稠剂中选择最佳的3种；然后进行正交试验。结果表明，黄原胶用量0．15％，变性淀粉用量3．0％，CMC—Na用量0．25％时热反应香精的质量和稳定性最佳。
연구료불동증주제대열반응향정침정솔화감관특성적영향。통과단인소실험종해조산병이순지（PGA）、황원효、최갑기섬유소납（CMC—Na）、변성정분급과이두효등단체증주제중선택최가적3충；연후진행정교시험。결과표명，황원효용량0．15％，변성정분용량3．0％，CMC—Na용량0．25％시열반응향정적질량화은정성최가。
The influences of different thickening agents on the sedimentation rate and the sensory characteristics of process flavorings were studied. Through single factor experiments, three best thickening agents were selected among propylene glycol alginate, xanthan gum, sodium carboxyl methyl eellulose, modified starch and guar gum, and then orthogonal experiments were carried out. The results showed that the quality and the stability of process flavoring were optimal when xanthan gum was 0.15% , modified starch was 3.0% , and CMC-Na was 0. 25%.