一种低黏度悬浮液体系的开发研究

doi:10.3969/j.issn.1001-1803.2021.02.009

Abstract

Abstract:

In order to develop a low-viscosity suspension, gellan gum and solution stabilizers such as K-type carrageenan, xanthan gum, hyaluronic acid and poloxamer were applied in the suspension liquid of lactobacillus paracasei, and the effects of these materials on the appearance, taste, stability and rheological properties of the system were evaluated. The results showed that the presence of more than 0.03% of gellan gum could make lactobacillus paracasei well suspended, and the viscosity was very low, which would not induce the taste of thick, but had no flowability. However, the combination of gellan gum with hyaluronic acid could form a suspension of lactobacillus paracasei with good flowability, low viscosity （η<100 mPa·s） and crisp mouthfeel. The results showed that the low-viscosity suspension could be formed by the combination of gellan gum and hyaluronic acid to satisfy the development of various products.

Key words: gellan gum, hyaluronic acid, suspension, lactobacillus paracasei, low-viscosity

CLC Number:

TQ658

LI Jin-feng,GAO Ying,NING Ke-gong,ZHANG Qiu-xia,LIU Ping,WU Peng,LI Li-xian. Development and research of a low-viscosity suspension[J].China Surfactant Detergent & Cosmetics, 2021, 51(2): 132-138.

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References 20

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实验组	w （K型卡拉胶） /%	w （结冷胶） /%	w （黄原胶） /%
1	0.03	0.03	0
2	0.03	0.06	0.02
3	0.03	0.09	0.04
4	0.06	0.03	0.02
5	0.06	0.06	0.04
6	0.06	0.09	0
7	0.09	0.03	0.04
8	0.09	0.06	0
9	0.09	0.09	0.02

实验组	w（结冷胶）/%	w（K型卡拉胶）/%	w（透明质酸）/%	w（泊洛沙姆）/%
1	0.06	0	0	0
2	0.06	0.01	0.05	0.20
3	0.06	0.02	0.10	0.40
4	0.07	0	0.05	0.40
5	0.07	0.01	0.10	0
6	0.07	0.02	0	0.20
7	0.08	0	0.10	0.20
8	0.08	0.01	0	0.40
9	0.08	0.02	0.05	0

组分	原料	w/%
加工助剂/甜味剂	甘油、山梨醇	10.0~20.0
防腐剂	山梨酸钾、苯甲酸钠	0.1~ 1.0
调理剂	氯化钙、柠檬酸、RH40	0.1~ 1.0
活性物	副干酪乳杆菌	1.0
调味剂	香精	0.1~ 1.0
水	去离子水	补至100

实验组	外观	口感	稳定性			常温1年	沉淀
实验组	外观	口感	48 ℃ 1月	40 ℃ 3月	冷热循环	常温1年	沉淀
1	流体	优	分层	稳定	分层	塑性凝胶	无
2	半流体	优	分层	分层	分层	塑性凝胶	无
3	弹性凝胶	良	稳定	稳定	分层	塑性凝胶	无
4	半流体	中	分层	分层	分层	塑性凝胶	无
5	弹性凝胶	中	分层	分层	分层	弹性凝胶	无
6	塑性凝胶	良	分层	分层	分层	塑性凝胶	无
7	弹性凝胶	良	稳定	稳定	分层	塑性凝胶	无
8	塑性凝胶	中	稳定	稳定	分层	塑性凝胶	无
9	塑性凝胶	差	分层	分层	分层	塑性凝胶	无

实验组	外观	口感	稳定性			常温1年	沉淀
实验组	外观	口感	48 ℃ 1月	40 ℃ 3月	冷热循环	常温1年	沉淀
1	半流体	优	稳定	稳定	稳定	塑性凝胶	无
2	流体	良	稳定	稳定	稳定	流体	无
3	流体	中	稳定	稳定	稳定	流体	无
4	流体	良	分层	分层	分层	流体	无
5	流体	中	分层	分层	分层	流体	无
6	塑性凝胶	优	分层	分层	分层	塑性凝胶	无
7	流体	中	分层	分层	分层	流体	无
8	塑性凝胶	优	分层	分层	分层	塑性凝胶	无
9	流体	良	分层	分层	分层	流体	无

Development and research of a low-viscosity suspension

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实验组	假塑性曲线方程（Y=J·X ^K）	恢复曲线方程（Y=L·X ^M）	屈服力/（N·m^-2）
1	Y=3 070.752 X ^-0.765	Y=1 865.201 X ^-0.707	1.24
2	Y=5 497.867 X ^-0.685	Y=4 227.039 X ^-0.642	4.38
3	Y=25 789.099 X ^-0.905	Y=14 475.542 X ^-0.731	14.00
4	Y=3 425.421 X ^-0.770	Y=3 772.306 X ^-0.793	4.10
5	Y=6 733.998 X ^-0.771	Y=4 344.373 X ^-0.553	4.96
6	Y=35 918.408 X ^-0.880	Y=16 164.271 X ^-0.743	19.98
7	Y=13 949.740 X ^-0.871	Y=6 012.720 X ^-0.645	13.92
8	Y=41 385.402 X ^-1.198	Y=13 038.861 X ^-0.850	14.96
9	Y=63 896.780 X ^-1.028	Y=32 528.462 X ^-0.835	23.50

实验组	假塑性曲线方程（Y=J·X ^K）	恢复曲线方程（Y=L·X ^M）	屈服力/（N·m^-2）
1	Y=1 645.889 X^-0.888	Y=754.171 X^-0.651	0.86
2	Y=1 588.845 X^-0.821	Y=993.559 X^-0.675	1.84
3	Y=1 667.373 X^-0.661	Y=1 029.137 X^-0.537	1.23
4	Y=1 694.931 X^-0.855	Y=746.096 X^-0.576	1.18
5	Y=2 072.166 X^-0.771	Y=1 088.189 X^-0.572	2.35
6	Y=7 920.014 X^-1.037	Y=2 898.368 X^-0.808	10.04
7	Y=1 352.384 X^-0.652	Y=794.179 X^-0.508	1.46
8	Y=8 650.542 X^-0.921	Y=3 434.022 X^-0.751	4.63
9	Y=2 050.021 X^-0.746	Y=1 217.503 X^-0.616	0.90

外观	口感	稳定性	代表数字
流体	优	稳定	0
半流体、弹性凝胶、塑性凝胶	良	不稳定	1
/	中	/	2
/	差	/	3

指标	回归方程	R²	Sig
口感	Y=-0.333+27.778B（实验1） Y=20D（实验2）	0.521 1	0.028 0
塑性凝胶	Y=-0.556+16.667A（实验1） Y=0.833-10D（实验2）	0.675 0.75	0.007 0.003
弹性凝胶	Y=-0.167+25C（实验1）	0.75	0.003
稳定性	Y=-2.833+50A（实验2）	0.75	0.003

系数	回归方程	R²	Sig
J	J=-17 311.962+584 213A（实验1）	0.527	0.027
K	K=-0.627-4.122B（实验1） K=-0.944+2.54D（实验2）	0.462 0.778	0.044 0.002
L	L=-16 795+286 211A+172 290B（实验1）	0.797	0.008
M	M=-0.732+1.977D（实验2）	0.744	0.003
Y	Y=-12.433+212.33A+182B（实验1）	0.857	0.033

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