氧化马铃薯淀粉对明胶软糖微结构的影响  

Effect of oxide potato starch on micro-structure of gelatin soft candy

作　　者：刘慧丽[1] 侯召华[1] 谭琮萍 崔波[1] LIU Hui-li HOU Zhao-hua TAN Zong-pin CUI Bo(Qilu University of Technology, Jinan 250353, Shandong, Chin)

机构地区：[1]齐鲁工业大学,山东济南250353

出　　处：《粮食与油脂》2017年第8期42-44,共3页Cereals & Oils

摘　　要：以氧化马铃薯淀粉和明胶为基质制作明胶软糖,利用扫描电镜观察明胶软糖表面和断面的微结构来研究氧化马铃薯淀粉对明胶软糖微结构的影响。结果表明:当氧化马铃薯淀粉含量不超过2%时,可明显观察到相分离,随着氧化马铃薯淀粉含量逐渐增大,相分离不明显。扫描电镜观察结果表明:相混合体系表面有网状结构和空洞,内部呈镶嵌填充状态,随着氧化马铃薯淀粉含量逐渐增大,表面网状结构的空洞变密,内部的明胶连续相被挤压,当氧化马铃薯淀粉含量增加到5%时,网状结构空隙不明显,内部镶嵌状态消失。With oxide potato starch and gelatin as substrate to make gelatin soft candy, the effect of oxide potato starch on micro-structure of surface and fracture surface of gelatin soft candy was studied by SEM. The result showed that when the content of oxide potato starch was less than 2%, phase separation could be observed. When the content of oxide potato starch increased gradually, the phase separation was not obvious. In bottom phase had obvious net structure and hollow zones in surface and mosaic structure within the system from scanning electron microscopy（SEM） result. When the content of oxide potato starch increased gradually, the hollow of surface mesh structure became dense and gelatin continuous phase was squeezed inside of the system. When the content of oxide potato starch reached 5%, mosaic status inside the fracture surface was not obvious and mosaic structure disappeared.

关 键 词：氧化马铃薯淀粉 明胶 软糖 相分离 扫描电镜 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]