黄原胶对蛋白棒质构的影响  

Effects of Xanthan Gum on Texture of Protein Bar

作　　者：穆慧玲[1] 罗丽华[1] 杨昌林[1] 杜鹏[1] 王若永[1] 李彤[1] 

机构地区：[1]空军航空医学研究所,北京100142

出　　处：《农产品加工》2015年第1期4-7,共4页Farm Products Processing

基　　金："十二五"全军后勤科研重点项目(BX111C017)

摘　　要：研究黄原胶添加量对蛋白棒质构特性的影响,在制作蛋白棒时黄原胶添加量占总量分别为0.2%,0.3%,0.4%,采用5分制评分法对所得蛋白棒的色泽、外观形态、硬度、咀嚼性、黏性和凝聚性等感官特性指标进行评分,并采用物性分析仪对蛋白棒的硬度、弹性、黏着性、凝聚性和咀嚼性等质构特性进行测定。研究表明,感官评定与质构测定结果较一致。蛋白棒制作中添加一定量的黄原胶能够改善蛋白棒的质构,提高蛋白棒的品质。黄原胶3个水平的添加量中,添加0.3%的黄原胶对改善蛋白棒质构的效果最好。The effect of xanthan gum on protein bar texture is studied. During the protein bar making,xanthan gum are added0.2%,0.3%,0.4% of total contents,respectively. The 5-scoring method is used for the evaluation of protein bar color,organization status,hardness,chewiness,adhesiveness and cohesiveness. Texture analyzer is applied for the determination of protein bar texture,such as hardness, springiness, adhesiveness, cohesiveness and chewiness. The results show that：the results of sensory evaluation scores and texture analysis are relatively consistent. A certain amount of xanthan gum can improve protein bar texture and quality,0.3% of xanthan gum is the best additive level in three additive levels.

关 键 词：蛋白棒 黄原胶 质构 感官评定 

分 类 号：TS201[轻工技术与工程—食品科学]