低甲氧基果胶凝胶质构特性影响因素研究  

Factors influencing texture characteristics of low methoxyl pectin gel

作　　者：刘刚[1,2] 雷激[1] 郑睿行[1,3] 蒙英[1] 钟红霞 许愿 

机构地区：[1]西华大学生物工程学院,成都610039 [2]国家酒类及加工食品监督检验中心(泸州实验基地),泸州646000 [3]衢州市质量技术监督检验中心,衢州324002

出　　处：《食品科技》2010年第10期248-251,256,共5页Food Science and Technology

基　　金：四川省科技厅攻关项目(04NG003-008);四川省科技厅应用基础项目(05JY029-90-1);四川省教育厅重点项目(2005A114)

摘　　要：对影响低甲氧基果胶凝胶质构特性的各种因素-果胶浓度、可溶性固形物、钙离子含量、pH、成胶温度、成胶时间进行了详细讨论。在凝胶质构特性分析的基础上结合感官评定分析,并总结出了一组低甲氧基果胶成胶的可行范围:果胶浓度0.7%～1.2%,蔗糖浓度10%～40%,钙离子浓度20～50mg/g,pH3.4～4.6,温度80℃附近,成胶时间12～24h。Facors including pectin concentration, soluble solid content, calcium ion content, pH, gel forming temperature and gel forming time which influence texture characteristics of low methoxyl pectin gel were discussed. Based on the texture analysis results, a sensory evaluation was also tested and a satisfactory method to prepare low methoxyl pectin gel was obtained as follows： keeping pectin concentration, sugar content, calcium ion concentration and gel forming time at 0.7%～1.2%, 10%～40%, 20～50 mg/g and 12～24 h, respectively, with the temperature around 80 ℃, the pH maintained to 3.4～4.6.

关 键 词：低甲氧基果胶 凝胶 质构特性 食品加工 

分 类 号：TS201.2[轻工技术与工程—食品科学]