牡丹籽油-枇杷汁爆珠的工艺优化研究  

Optimization on Technology of Peony Seed Oil-Loquat Juice Hydrogel Bursting Beads

作　　者：郭少莉 张林奕 谢立梅 张宁宁[1] GUO Shaoli;ZHANG Linyi;XIE Limei;ZHANG Ningning(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350000,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350000

出　　处：《食品科技》2024年第1期64-71,共8页Food Science and Technology

基　　金：福建食品工业科技经济融合服务平台项目(KJG20006A)

摘　　要：为促进牡丹籽油以及枇杷的有效利用,采用牡丹籽油和枇杷汁作为芯材,利用海藻酸钠和乳酸钙的交联反应,通过反向成球技术对芯材进行包埋以制备牡丹籽油-枇杷汁爆珠。通过单因素试验以研究海藻酸钠-低酯果胶复合溶液的浓度、乳酸钙添加量、黄原胶添加量、成球反应时间、壳聚糖固化液浓度5个主要因素对爆珠质构的影响,在此基础上通过正交试验优化爆珠的成球工艺配方;制备成爆珠后以感官评分为主要评判标准,确定牡丹籽油、薄荷香精的添加量,以此优化出牡丹籽油-枇杷汁爆珠的最佳风味配方。结果表明,制备爆珠的最佳工艺及配方为:海藻酸钠-低酯果胶复合溶液浓度为1.2%(w/w),乳酸钙浓度为1.9%(w/w),黄原胶浓度为0.8%(w/w),成球反应时间为10 min,壳聚糖固化液浓度为0.1%(w/w),牡丹籽油添加量为1.0%(w/w),薄荷香精的添加量为1.1%(w/w),枇杷汁的添加量为95.2%(w/w)。该条件下制成的牡丹籽油-枇杷汁爆珠质构性能佳,外观呈淡黄色,圆润饱满,咀嚼时爆浆感十足。In order to effectively utilize peony seed oil and loquat,peony seed oil and loquat juice were used as core materials,and the cross-linking reaction of sodium alginate and calcium lactate was used to prepare peony seed oil-loquat juice bursting beads.Single factor experiments were conducted to study the effects of five main factors on the texture of bursting beads:the concentration of sodium alginate-low ester pectin complex solution,the addition of calcium lactate,the addition of xanthan gum,pellet forming reaction time and the concentration of chitosan curing solution.On this basis,an orthogonal experiment was used to optimize the pellet forming process formula of bursting beads.The amount of peony seed oil and peppermint flavor was determined by sensory score,so as to optimize the best flavor formula of peony seed oil-loquat juice bursting beads.The results showed that the best technology and formula for preparing bursting beads were:the concentration of sodium alginate and low ester pectin composite solution was 1.2%(w/w),calcium lactate was 1.9%(w/w),xanthan gum was 0.8%(w/w),pelleting reaction time was 10 min,the concentration of chitosan curing solution was 0.1%(w/w),and the amount of peony seed oil was 1.0%(w/w),the content of peppermint flavor was 1.1%(w/w)and loquat juice was 95.2%(w/w).The peony seed oil-loquat juice bursting beads made under these conditions has good texture,light yellow appearance,round and full,and bursting sensation during chewing.

关 键 词：爆珠 牡丹籽油 枇杷汁 反向成球技术 质构特性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]