魔芋卡拉复配胶的低场核磁和质构特性研究  

Study on LF-NMR and Texture Properties of Konjac Carrageenan Compound Gel

作　　者：李丹[1] 林向阳[1] 吴佳[1] 陈晓燕[1] 朱银月 卢静茹 罗登来 

机构地区：[1]福州大学生物科学与工程学院,福建福州350116

出　　处：《食品研究与开发》2016年第4期221-224,共4页Food Research and Development

摘　　要：利用低场核磁共振仪和质构仪分析复配凝胶浓度、KCl、柠檬酸、加热温度对所形成魔芋卡拉复配凝胶中的弛豫特性和凝胶质构特性的影响。结果表明：选用总胶浓度1.00%,KCl浓度为0.06%~0.16%,80℃~90℃的水浴温度所形成的凝胶具有较好的凝胶特性。Low-field NMR spectrometer and texture were used to analyze effects of gel concentration,KCl concentration,citric acid concentration,the formation of the heating temperature on the transverse relaxation time T21 and texture properties of konjac carrageenan compound gel.The results showed that the compound gel had good viscoelastic characteristics when the total gum concentration was 1.00 %,KCl concentration was0.06 %-0.16 % and the water bath temperature was 80 ℃-90 ℃.

关 键 词：低场核磁共振 魔芋胶 质构 弛豫特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]