尚 琪，赵保堂^*，杨富民，汪 月，张紊玮

（甘肃农业大学食品科学与工程学院，甘肃兰州 730070）

摘要：本文以藜麦为原料，通过添加黄原胶和瓜尔豆胶以改善藜麦汁的性质，研究黄原胶、瓜儿豆胶的不同添加量对藜麦汁静态流变特性、动态温度扫描及动态流变特性的影响，以期为藜麦汁的加工提供支持。结果表明，黄原胶和瓜尔豆胶具有增稠效果，且溶液的假塑性增强；藜麦汁温度的跃升点受添加胶体质量分数的影响，质量分数越大，则跃升点提前；瓜尔豆胶不能使藜麦汁保持很好的加工稳定性，导致阻尼因子不稳定，但黄原胶却能使藜麦汁保持较好的稳定性。

关键词：黄原胶；瓜尔豆胶；藜麦；流变特性

中图分类号：TS210.1    文献标识码：A    文章编号：1674-506X（2022）03-0064-0010

Effects of Xanthan Gum and Guar Gum on the Rheological Properties of Quinoa Juice

SHANG Qi, ZHAO Baotang^*, YANG Fumin, WANG Yue, ZHANG Wenwei

（College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract：In this paper, the quinoa grain was used as material to improve the properties of quinoa juice by adding xanthan gum and guar gum. The effects of different mass fraction of xanthan gum and guar gum on the static rheological properties, dynamic temperature scanning and dynamic rheological properties of quinoa juice were studied in order to provide support for the processing of quinoa juice. The results show that xanthan gum and guar gum have thickening effect, and the pseudoplasticity of the solution is enhanced. The jump point of the temperature is affected by the added colloid mass fraction, which means that the larger the mass fraction, the jump point is also advanced. Guar gum cannot maintain the processing stability of the quinoa juice, resulting in unstable damping factor. However, xanthan gum can make quinoa juice keep its relatively high stability.

Keywords：xanthan gum; guar gum; quinoa; rheological properties

doi：10.3969/j.issn.1674-506X.2022.03-009

收稿日期：2021-12-22

基金项目：甘肃省教育厅创新创业与就业能力提升项目（CXCYTS2020001）

作者简介：尚琪（1990-），女，硕士，助教。研究方向：农产品加工。

*通信作者：赵保堂（1985-），男，博士，副教授。研究方向：农产品加工。

引用格式：尚琪,赵保堂,杨富民,等.黄原胶与瓜尔豆胶复配对藜麦汁流变学特性的影响[J].食品与发酵科技,2022,58(3):64-73.