饮料工业
飲料工業
음료공업
BEVERAGE INDUSTRY
2014年
1期
48-54
,共7页
果粒饮料%Stokes定律%货架悬浮%胶体%凝胶
果粒飲料%Stokes定律%貨架懸浮%膠體%凝膠
과립음료%Stokes정률%화가현부%효체%응효
drink with fruit grains%stokes law%shelf suspension%gum%gel
用Stokes定律不能合理地解释果粒饮料的货架悬浮现象，“凝胶才能悬浮”理论的创立，为悬浮型果粒饮料的研发指明了方向，也为悬浮剂的选择提供了理论依据。介绍了六大类常用的悬浮剂（琼脂、卡拉胶、海藻酸钠、黄原胶-甘露聚糖、低酯果胶、结冷胶）的性质、应用及研究现状。同时阐述了影响悬浮型果粒饮料质量的工艺要素，“热溶胶、冷配料、后酸化、超高温瞬时灭菌”是防止悬浮剂酸热分解的优选工艺；静态凝胶防止析水、增加胶体强度防止运输沉降是两个工艺要点。综述了悬浮型果粒饮料的工艺原理，并对悬浮型果粒饮料的发展前景作出了展望。
用Stokes定律不能閤理地解釋果粒飲料的貨架懸浮現象，“凝膠纔能懸浮”理論的創立，為懸浮型果粒飲料的研髮指明瞭方嚮，也為懸浮劑的選擇提供瞭理論依據。介紹瞭六大類常用的懸浮劑（瓊脂、卡拉膠、海藻痠鈉、黃原膠-甘露聚糖、低酯果膠、結冷膠）的性質、應用及研究現狀。同時闡述瞭影響懸浮型果粒飲料質量的工藝要素，“熱溶膠、冷配料、後痠化、超高溫瞬時滅菌”是防止懸浮劑痠熱分解的優選工藝；靜態凝膠防止析水、增加膠體彊度防止運輸沉降是兩箇工藝要點。綜述瞭懸浮型果粒飲料的工藝原理，併對懸浮型果粒飲料的髮展前景作齣瞭展望。
용Stokes정률불능합리지해석과립음료적화가현부현상，“응효재능현부”이론적창립，위현부형과립음료적연발지명료방향，야위현부제적선택제공료이론의거。개소료륙대류상용적현부제（경지、잡랍효、해조산납、황원효-감로취당、저지과효、결랭효）적성질、응용급연구현상。동시천술료영향현부형과립음료질량적공예요소，“열용효、랭배료、후산화、초고온순시멸균”시방지현부제산열분해적우선공예；정태응효방지석수、증가효체강도방지운수침강시량개공예요점。종술료현부형과립음료적공예원리，병대현부형과립음료적발전전경작출료전망。
Shelf suspension in drinks with fruit grains can’t be rationally explained by“Stokes Law”. As the theoretical base for suspending agent selection,the theory that“only gel causes shelf suspension”shows a clear direction for the re-search on and development of drinks with suspended fruit grains. An introduction was made on the properties and use/re-search status of 6 kinds of gums used as suspending agents:agar,carrageenan,sodium alginate,xanthan gum-mannan, low ester pectin and gellan gum. At the same time,the technological essentials affecting the quality of drinks with suspend-ed fruit grains were described:“hot gum dissolution,cold mixing,post-acidification and UHT sterilization”is the optimum technology to prevent the acidic and thermal decompositions of suspending agents;and static gelating to prevent drainage and increasing gel strength to prevent settlement during transportation are 2 technological essentials. The technological prin-ciple of drinks with suspended fruit grains was summarized,and the development prospects of the drinks forecasted.
