明胶对菊芋全粉凝胶特性的强化作用及影响因素  

Gelatin Strengthen the Gel Properties of Jerusalem artichoke Powder and Influence Factors

作　　者：李新华[1] 王琳[1] 于济洋[1] 秦宁[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《食品工业》2013年第11期126-129,共4页The Food Industry

摘　　要：以菊糖具有一定凝胶特性且菊芋全粉主要成分为菊糖为理论基础,探究通过明胶复配对菊芋全粉凝胶体系的强化作用。以菊芋全粉和明胶为研究对象,以凝胶强度为指标,研究菊粉与明胶的复配比例、复配浓度、溶液pH三因素对体系凝胶特性的影响,进行响应面试验设计分析,对复配工艺条件进行优化,最终确定菊芋全粉与明胶质量比为1∶0.67、基质浓度28%、溶液pH为4.6时,凝胶特性最优,测定凝胶强度为921 g。The Jerusalem artichoke and gelatin were used as the main materials, and gel strength was adopted as index, lhe effects of artichoke powder and gelatin proportion, compound concentration and solution pH on gel strength were researched by response surface methodology. The optimal conditions were powder and gelatin proportion of 1 ： 0.67, compound concentration of 28%, solution pH of 4.6, under which the actual gel strength was 921 g.

关 键 词：菊芋全粉 明胶 凝胶强度 响应面 

分 类 号：TS201.7[轻工技术与工程—食品科学]