降解魔芋胶与κ-卡拉胶复配胶在凝胶软糖中的应用  

Application of the mixture of Carrageenan and enzyme digested Konjac gum in jelly sweets

作　　者：贺雪姣[1] 娄在祥[1,2] 马朝阳[1,2] 王洪新[1,2] 黄林青 林玉惠 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [3]汕头市捷成食品添加剂有限公司,广东汕头515021 [4]汕头市天悦轻工技术科技有限公司,广东汕头515021

出　　处：《食品工业科技》2013年第3期284-287,共4页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2010B090400293)

摘　　要：为了改善单独以卡拉胶为凝胶剂的软糖弹性、咀嚼性不足等缺陷,并降低凝胶剂的用量,本文探讨了降解魔芋胶(KGM-2)与κ-卡拉胶复合胶体在凝胶软糖中应用。将KGM-2和κ-卡拉胶的复合胶体运用于凝胶软糖的制作,在优化的配方和干燥条件下,从感官评定和质构测定两方面与单独以κ-卡拉胶为凝胶剂的软糖进行对比。结果表明,kC-KGM-2软糖在很大程度上减少了凝胶剂(尤其是κ-卡拉胶)的用量,也减少了氯化钾的用量,而且弹性、咀嚼性等显著优于kC软糖。The mixture of Carrageenan and enzyme digested Konjac gum was added into the jelly sweets to improve the elasticity and chewiness of Carrageenan jelly sweets.The mixture of KGM-2 and κ- Carrageenan was used in the jelly sweets production under an optimized condition and the mixture was compared with the jelly sweets only added κ- Carrageenan in it using a standard of sensory evaluation and texture analysis. The results indicated that the gel mixture kC- KGM-2 greatly reduced the amount of κ- Carrageenan with a better elasticity and chewiness.

关 键 词：魔芋胶 降解 卡拉胶 复配 凝胶软糖 

分 类 号：TS202.3[轻工技术与工程—食品科学]