【摘要】 该研究将瓜尔豆胶与圆苞车前子壳粉（psyllium husk powder,PHP）进行复配，通过单因素试验和正交试验，考察旋转黏度，建立达到中稠和高稠的最佳复配比例为圆苞车前子壳粉∶瓜尔豆胶=7∶8（质量比）；进一步考察在不同常规食物温度、放置时间、p H值、盐浓度介质环境下复配胶的黏度特性，结果表明：在30℃～60℃、0～5 h、pH3～6及0.2%～1.0%的食盐浓度范围，复配胶表现出较好的稳定性。圆苞车前子壳粉与瓜尔豆胶复配，不但具有较好的协同增效作用，可使复配胶在不同常规食物温度、放置时间、pH值及食盐浓度下保持较好的黏度特性，还可增强复配胶的功能营养特性，可作为吞咽障碍病人饮食的功能性增稠组件。更多还原

【Abstract】 In the present study,guar gum and psyllium husk powder were mixed,and viscosity was analyzed by the single factor experiment and orthogonal experiment. The optimal mixture mass ratio was psyllium husk powder:guar gum=7∶8. Furthermore,the viscosity properties of the mixed gum were investigated under different conventional food temperature,storage time,pH value,and salt concentration. The results showed that the compound demonstrated good stability at the temperature of 30 ℃-60 ℃,0-5 h,pH value of 3-6,and salt concentration of 0.2%-1.0%. Combined with the functional properties of the psyllium husk powder,the combination system of the psyllium husk powder and guar gum not only exhibited synergistic effect and good viscosity characteristics under different temperature,storage time,pH value and salt concentration,but also enhanced the functional nutritional characteristics of the compound glue. It can be used as a functional thickening component of the diet of patients with oropharyngeal dysphagia.更多还原