균질혼합조건이 생식음료의 유변특성과 분산안정성에 미치는 영향

Abstract

The blending schemes of Saengshik powder with water were established to retain the dispersion stability of theSaengshik beverage in order to develop a ready-to-drink type product. The effect of the blending on the rheologicalproperties and the dispersion stability of Saengshik beverage were determined. The Saengshik beverages, blendedwith low shear force for a short time, showed dilatant fluid characteristics, while those with high shear force for along time had pseudoplastic fluid ones. The consistency of Saengshik beverage increased with the blending speedand time. Saengshik beverage blended at low shear showed rheopexy while becoming time independent by a highshearblending action. A logarithmic model fitted well to the changes in backscattering light flux with the rest timeof Saengshik beverage. Based on sedimentation kinetics, the migration speed of clear front, and the thickness of sedimentedlayer, Saengshik beverage with maximum dispersion stability was obtained by a high shear blending at15,120 rpm for 25 s.