凉粉草胶与卡拉胶复配制作凉粉的质构特性研究  

Study on textural characteristics of jelly formulated with κ-carrageenan-MBG compound gel

作　　者：王永志[1] 赖富饶[1] 吴晖[1] 

机构地区：[1]华南理工大学食品安全与检测研究中心,广东广州510640

出　　处：《食品工业科技》2012年第7期224-227,共4页Science and Technology of Food Industry

基　　金：新世纪优秀人才支持计划项目(NCET-060746)

摘　　要：用凉粉草胶和卡拉胶复配制作凉粉,利用响应面分析法研究了卡拉胶比例、淀粉添加量、胶体浓度对凉粉弹性、粘性的影响,为复配胶凉粉的后续研究与实际生产提供参考。结果表明:胶体浓度对凉粉弹性具有显著影响,淀粉添加量对凉粉粘性具有显著影响。凉粉能够具有较好的弹性和粘性的条件是:卡拉胶比例27%,淀粉添加量0.7g,胶体浓度为1g/50mL。胶体浓度和淀粉添加量对凉粉的质构有显著影响。The special jelly was prepared by using compound gel with κ-carrageenan and MBG.In order to provide the references for the subsequent research and practical production,the response surface methodology was applied to analyze the impact on the springiness and adhesiveness of jelly which were caused by the ratio of κ-carrageenan,starch addition and gel concentration.The results indicated that gel concentration had a significant impact on the springiness of jelly,while starch addition had a significant impact on the adhesiveness of jelly.The better characteristic of springiness and adhesiveness of jelly was achieved under the following condition：27% κ-carrageenan,0.70g starch addition,gel concentration 1g/50mL.Both gel concentration and starch addition had significant impact on texture characteristics of jelly.

关 键 词：凉粉 复配胶体 弹性 粘性 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]