周 勇1，杨 薇1，李 博2，付永刚2，周一鸣1,*
（1 上海应用技术大学香料香精技术与工程学院，上海 201418；
2 内蒙古伊利实业集团股份有限公司，内蒙古 呼和浩特 010110）
摘 要：微泡含气饮料因其柔和细腻的口感深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 不一等问题。本文分析了环糊精在不同pH值环境、添加量、CO2 充气量的条件下对溶液中中对CO2 持气性的影 响。结果表明，环糊精在酸奶（pH=4.5）和含乳饮料（pH=4.3）中表现出最佳的包合作用和气泡稳定效果。与 β-环糊 精相比，α-环糊精包合的CO2 气泡较小且稳定性更高。在柠檬汁（pH=2.4）中，α-环糊精的包合作用受到抑制，气泡 稳定性降低。此外，随着环糊精添加量及CO2 充气量的增加，CO2 的持气性也显著提升，表明环糊精对气泡的稳定 性有显著改善作用。本文通过对比不同环糊精的效果，进一步证明了α-环糊精在微泡含气饮料中的应用潜力，为 开发更加稳定、持久的微泡含乳饮料提供了理论基础。
关键词：含气饮料；微泡；α-环糊精；β-环糊精；持气性；稳定性
The Effect of Cyclodextrin on the Stability of Bubbles in Carbonated Microbubble Beverages
ZHOU Yong1，YANG Wei1，LI Bo2，FU Yong-gang2，ZHOU Yi-ming1,*
（1 College of Perfume and Aroma Technology，Shanghai Institute of Technology University，Shanghai 201418，China；
2 Inner Mongolia Yili Industrial Group Co.，Ltd.，Hohhot 010110，China）
Abstract: Micro- bubbled carbonated beverages are widely favored by consumers for their smooth and delicate texture; however，they encounter issues such as uneven bubble distribution，inconsistent CO2 retention，and varying stability. This study investigates the effect of cyclodextrin on CO2 retention across solutions with different pH values. The results indicated that cyclodextrin exhibited optimal encapsulation and bubble stabilization properties in yogurt （pH=4.5） and dairy- based beverages （pH=4.3）. Compared to β- cyclodextrin，α- cyclodextrin encapsulated CO2 bubbles which were smaller and exhibited higher stability. In lemon juice（pH=2.4），the encapsulation efficiency of α cyclodextrin was suppressed，resulting in decreased bubble stability. Furthermore，as the amount of cyclodextrin and CO2 saturation levels increased，CO2 retention significantly improved，suggesting a substantial enhancement in bubble stability provided by cyclodextrin. By comparing the effects of different types of cyclodextrins，this study further demonstrated the application potential of α-cyclodextrin in micro-bubbled carbonated beverages，laying a theoretical foundation for the development of more stable and enduring micro-bubbled dairy beverages.
Key words: gas-containing beverage；microbubbles；α-cyclodextrin（α-CD）；β-cyclodextrin（β-CD）；gas retention； stability
中图分类号：TS275.3 文献标志码：A 文章编号：1007-7871（2025）02-0027-09
2025，Vol.28，No.2