胶体对水晶胡柚质构的影响  

The Effect of Different Colloids on the Texture Characteristics of Grapefruit Jelly

作　　者：冯桂仁[1] 姚晓玲[1] 宋卫江[1] 袁奇[1] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068

出　　处：《食品研究与开发》2012年第3期28-30,共3页Food Research and Development

基　　金：科技部2010年度农业科技成果转化资金项目(国科发农[2010]297号);湖北省科技与开发项目(鄂财企发[2010]97号)专利名称:一种低苦味胡柚果蜜茶饮料的制造方法(200910062377.9)

摘　　要：利用食品物性分析仪（TMS-Pro）及感官评价法对水晶胡柚中胶体添加种类及添加量对其品质影响进行了研究。试验结果表明：水晶胡柚制作中,明胶适宜的添加范围在6%~8%,最佳添加量为6%;在选用其他食用胶体与明胶进行复配时,较其他胶体,添加0.3%的瓜尔豆胶能更好的改善水晶胡柚的弹性、黏度等质构特性。同时,两种检测方法具有一定的相关性,食品物性分析仪的咀嚼性指标能较好与感官评价结果吻合,具有较好的区分度。The influence of quality as different colloids and its addition amount in crystal grapefruit was studied by TMS-Pro food property analyzer and sensory evaluation method.The test results show that： during the crystal grapefruit manufacturing,the appropriate additive scope of gelatin is 6 %-8 %,and the optimum additive amount is 6 %;while selecting other edible colloids to combined with gelatin,add 0.3 % of guar gum can better improve crystal grapefruit＇s elasticity,viscosity and other structure characteristics,etc,compared to other colloids.Also,the two kinds of testing method has some relevance,the chew indexes of food property analyzer can better fit the sensual evaluation results,and it has a good discrimination.

关 键 词：胡柚 食用胶体 质构 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]