杨 薇，陈杰圣，周一鸣*
（上海应用技术大学香料香精技术与工程学院，上海 201418）
摘要：微泡含气饮料作为一种新型的含气碳酸饮料广受消费者欢迎和喜爱，但存在气泡分布不均匀，产品持气性、稳定性不均一等问题。本实验通过比较不同pH 溶液体系下α-环糊精添加量及充气量对产品气泡形态与持气性效果，旨在评估α-环糊精对微泡含气饮料的稳定性影响，以确定其在改善微泡含气饮料质量方面的潜力。研究结果表明，α-环糊精能够降低气泡表面张力，显著减小气泡粒径大小，并使微泡更均匀地分布在产品中。同时，α-环糊精添加量、CO2 充气量与产品的持气性呈正相关，随着α-环糊精添加量、CO2 充气量的增加，可以显著改善微泡含气饮料的稳定性。在微泡含气饮料应用中，添加α-环糊精与CO2 气体小分子形成包合物，能够提供丰富细腻的微气泡，延长持气时间。本研究为进一步探索α-环糊精在微泡含气饮料中的应用奠定了理论基础。
关键词：含气饮料；微泡；α-环糊精；持气性；稳定性
Application of α-Cyclodextrin in Micro-bubble Gas-containing Beverage
YANG Wei，CHEN Jie-sheng，ZHOU Yi-ming*
（College of Perfume and Aroma Technology，Shanghai Institute of Technology University，Shanghai 201418，China）
Abstract: Micro-bubble carbonated beverage，as a new type of carbonated beverage，is widely welcomed and lovedby consumers，but there are some problems such as uneven distribution of bubbles，different gas retention andstability of products. In this paper，the effects of α-cyclodextrin addition amount and aeration amount on the bubblemorphology and gas retention of products in different pH solution systems were compared，in order to evaluate theinfluence of α-cyclodextrin on the stability of micro-bubble carbonated drinks and determine its potential in improvingthe quality of micro-bubble carbonated drinks. The results showed that α-cyclodextrin could reduce the surface tensionof bubbles，reduced the particle size of bubbles significantly，and made microbubbles distributed more evenlydistributed in the product. At the same time，the addition of α- cyclodextrin and CO2 aeration were positivelycorrelated with the gas retention of the product. With the increase of α-cyclodextrin addition and CO2 aeration，thestability of micro- bubble carbonated beverage could be significantly improved. In the application of micro- bubbleaerated beverage，adding α- cyclodextrin and CO2 gas molecules to form inclusion compound can provide rich andfine micro- bubbles and prolong gas holding time. This study laid a theoretical foundation for further exploring theapplication of α-cyclodextrin in micro-bubble carbonated drinks.
Key words: gas-containing beverage；microbubbles；α-cyclodextrin（α-CD）；gas retention；stability
中图分类号：TS275.3 文献标志码：A 文章编号：1007-7871（2024）02-0052-07
2024，Vol.27，No.2