豆-乳内酯凝胶的质构特性研究  

Research on texture characteristics of gelation of soybean-milk with gluconic acid-δ-lacton

作　　者：韩翠萍[1] 刘洋[1] 刘畅[1] 汤慧娟[1] 赵月[1] 江连洲[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国乳品工业》2014年第3期36-38,共3页China Dairy Industry

基　　金：黑龙江省博士后基金(LBH-Z12054)

摘　　要：以大豆乳、牛乳为混合豆-乳底物原料，并以大豆乳、牛乳分别为底物作为对照，探讨大豆乳与牛乳的不同混合比例、不同质量分数的葡萄糖-8-内酯的条件下，豆-乳内酯凝胶的质构特性的变化。结果表明，内酯豆乳的质构参数普遍高于内酯牛乳。豆乳与牛乳的混合比8：2＆7：3，葡萄糖-6-内酯质量分数为0．25％-0．30％，可以分别获得质构特性较好的豆-乳内酯凝胶。In this paper, a special lacton gelation is made from nfixmre of soybean milk and cow milk, lacton gelation of soybean milk and cow milk as control, we studied the effect of different ratio of soybean milk to milk and different amount of gluconic acid-g-lacton to texture characteristics of soybean-milk lactone gelation. The results showed that texture parameters of Lactone soybean milk is generally higher than the lactone cow milk. Better texture characteristics of soybean-milk lactone gel could be formed respectively： the ratio of soybean milk to milk 8：2 or 7：3,the addition amount ofgluconic acid-g-lacton 0.25%-0.30%.

关 键 词：凝胶 质构特性 反应条件 葡萄糖-8-内酯 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]