软糖用κ-卡拉胶与明胶溶液及其复配液的表观粘度研究

Study on Viscosity of κ-Carrageenan and Gelatin Solutions and Their Mixture using for Candy

摘要:

本文研究了剪切速率、胶液浓度、测定温度对κ-卡拉胶及明胶溶液表观粘度的影响，并将两者进行复配，研究了复配比例、复配胶溶液浓度及测定温度对复合胶溶液表观粘度的影响。研究结果表明，单一胶体溶液的表观粘度随着浓度的增加而增加；随着测定温度的升高而下降，卡拉胶溶液表现出剪切变稀的假塑性，明胶溶液随着剪切速率的变化，表观粘度趋于稳定。复配胶的表观粘度随κ-卡拉胶所占比例的增大而增大，随着复配胶浓度的增加而增加，随着测定温度的升高而降低；在总胶含量4%，卡拉胶比明胶为3:7的配比下，复配胶液流动性好，冷却后可形成富有弹性和咀嚼性的凝胶体。

Abstract:

The impact of shear rate, concentration and testing temperature on the viscosity of κ-carrageenan and gelatin solution was studied in this paper. Gelatin and κ-carrageenan were compounded and the influences of mixture ratio, concentration and temperature on the viscosity of complex solution were concerned. The results showed that the viscosity of single κ-carrageena and gelatin solution was increased with the increase of concentration; and decreased with the testing temperature. Carrageenan solution showed shear-thinning pseudoplastic; the apparent viscosity of gelatin solution trended to stabilize with the shear rate changes. The viscosity of mixture solution was improved with the increase of κ-carrageenan content in the complex and the concentration of complex solution, and decreased with the testing temperature. With the total content 4% and the ratio of carrageenan and gelatin was 3:7, an easy flowing solution which can form the gel with elasticity and chewiness was gained.