摘要：本文研究了罗望子胶的性质及罗望子胶在酸奶中的应用。通过对罗望子胶溶液中提高蔗糖浓度，调整pH，调整不同温度与放置时间的方式，测定罗望子胶粘度、粒径、流变情况等变化规律，以期了解罗望子胶的性质，并通过研究其与酪蛋白的相互作用，探究罗望子胶是否适合应用于酸奶。实验结果表明加入蔗糖，罗望子胶溶液粘度有明显提高，并且蔗糖浓度越高，溶液粘度越高，粒径逐渐增大；研究发现，pH范围在4.0-7.5内，罗望子胶溶液粘度无明显变化趋势；随着蔗糖浓度提升，溶液粒径逐渐增大；随着pH的变化，罗望子胶溶液的粒径保持稳定，通过研究不同因素对罗望子胶流变学性质的影响也得到相似的结果。随着温度的提高，罗望子胶溶液粘度降低；放置时间在100小时后，溶液性质开始保持稳定。测定罗望子胶-酪蛋白复合物的傅里叶红外分析、对其形貌和结构进行了扫描电子显微镜分析和粒径分析了解到罗望子胶与酪蛋白有复合现象，利用质构通过罗望子胶酸奶的粘度、持水力、质构分析添加罗望子胶后，酸奶粘度与持水力有明显提高，罗望子胶的添加量越高，酸奶的胶着性、黏性、内聚性都有升高，而当罗望子胶添加量为0.03%时，酸奶的粘度与持水力含量最高，硬度也最高；结合感官评价结果，罗望子胶添加量在0.03%为最佳添加浓度。
通过研究可知，罗望子胶在酸性条件下性质比较稳定，与酪蛋白可以发生结合作用，应用于酸奶可以明显起到良好的稳定作用及增稠作用。
关键词：罗望子胶；性质；酪蛋白；酸奶
Abstract:This paper studies the properties of tamarind gum and the application of tamarind gum in yogurt. By adjusting the sucrose concentration in tamarind gum solution, adjusting the pH, and adjusting the temperature and time of storage, the changes of viscosity, particle size, and rheological properties of tamarind jelly were determined, in order to understand the properties of tamarind gum and to pass it. Study its interaction with casein and explore whether tamarind is suitable for yogurt. The experimental results showed that the viscosity of the tamarind gum solution was significantly increased by adding sucrose, and the higher the sucrose concentration, the higher the viscosity of the solution and the larger the particle size. The study found that the viscosity of the tamarind gum solution was not significant in the pH range of 4.0-7.5. With the increase of sucrose concentration, the particle size of the solution gradually increased; with the change of pH, the particle size of the tamarind gum solution remained stable. The influence of different factors on the rheological properties of tamarind gum was similarly studied. the result of. As the temperature increased, the viscosity of the tamarind gum solution decreased; after 100 hours, the solution properties began to stabilize. The FT-IR analysis of tamarind gum-casein complexes was performed. Scanning electron microscopy analysis and particle size analysis of the morphology and structure of tamarind gum-casein complex revealed that Tamarind gum and casein have a complex phenomenon, using the texture through Tamarind. The viscosity, water holding capacity and texture analysis of the plastic yoghurt After adding the tamarind gum, the viscosity and water holding capacity of the yoghurt increased significantly. The higher the amount of the tamarind jelly added, the higher the glutinousness, stickiness and cohesion of the yogurt. When tamarind gum was added in an amount of 0.03%, the viscosity and water-holding capacity of yogurt was the highest and the hardness was the highest. Combined with the sensory evaluation results, tamarind jelly was added at an optimal concentration of 0.03%.
The study shows that tamarind gum is stable under acidic conditions and can bind with casein, and it can obviously play a good stabilizing and thickening effect when applied to yogurt. 罗望子胶的性质研究及在酸奶中的应用:http://www.chuibin.com/shiping/lunwen_205530.html