CAJ | 학술논문

本研究对瓜尔豆胶、汉生胶、褐藻酸钠的最佳配比及其复合耐盐增稠剂体系的流变性进行了研究。实验结果表明,瓜尔豆胶、汉生胶、褐藻酸钠的最佳配比为4：5：1,复合耐盐增稠剂体系的最佳加热温度为70～80℃,最佳加热时间为1.0～2.0h;pH 4～10;NaCl添加量可高达50%;冻融变化对其粘度影响较小;复合耐盐增稠剂具有较好的耐盐稳定性。
본연구대과이두효、한생효、갈조산납적최가배비급기복합내염증주제체계적류변성진행료연구。실험결과표명,과이두효、한생효、갈조산납적최가배비위4：5：1,복합내염증주제체계적최가가열온도위70～80℃,최가가열시간위1.0～2.0h;pH 4～10;NaCl첨가량가고체50%;동융변화대기점도영향교소;복합내염증주제구유교호적내염은정성。
The rheology of the complex of salt-tolerant thickener guar gum,xanthan gum and sodium alginate are studied.The results show that the optimal proportion of guar gum,xanthan gum and sodium alginate is 4：5：1;the best heating temperature of the complex of salt-tolerant thickener is in the range of 70～80 ℃.The optimal heating time is 1.0～2.0 h and pH 4～10;the addition amount of NaCl can be up to 50% and the change of frost thawing has little impact on the viscosity;complex salt-tolerant thickener is of better salt-tolerance.