含罗望子胶的复配胶在牛奶果冻中的应用  

Preparationof milk jelly using tamarind compound gums

作　　者：金明良 覃小丽[1] 唐小媛 钟金锋[1] 

机构地区：[1]西南大学食品科学学院,食品科学与工程国家级实验教学示范中心,重庆400715

出　　处：《食品与发酵工业》2017年第10期131-136,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31501446);中央高校基本科研业务费专项(XDJK2016B034);西南大学食品科学学院2016年本科生科技创新基金(SPXY201602)

摘　　要：罗望子胶是一种植物来源的多糖,具有增稠、凝胶等作用。文中探索了以罗望子胶、海藻酸钠及葡萄糖内酯作为复配胶凝剂在果冻中的应用。采用单因素实验研究了罗望子胶、海藻酸钠、葡萄糖内酯及白糖的添加量对牛奶果冻的质构性能(包括硬度、弹性指数、咀嚼指数及内聚性)和持水率的影响。结果表明,当罗望子胶的添加量为0.40 g、海藻酸钠的添加量为0.45 g、葡萄糖内酯的添加量为0.25 g、白糖的添加量为8.0 g、柠檬酸的添加量为0.02 g、牛奶的添加量为30.0 mL、凝胶温度为60℃时,制备的牛奶果冻具有优良的质构性能和良好的持水性能。Tamarind gum is a kind of plant polysaccharides and has good thickening and gelling properties. The study explored the use of tamarind gum, sodium alginate and glucose lactone compound gums in the preparation of jel- ly. Effects of the amount of tamarind gum, sodium alginate, glucono-8-1actone and sugar on the texture properties （including hardness, elastic index, chewiness, cohesion） and water-holding capacity of jelly were studied. The re- suits showed that the milk jelly had good texture properties and water-holding capacity with 0.40 g tamarind, 0.45 g sodium alginate, 0.25 g glucono-8-1actone, 8.0 g sugar, 0.02 g citric acid, 30.0 mL milk and at 60 ℃. This study may provide an important reference for improving the gel properties of jelly and a new approach for untilizing tamarind gum.

关 键 词：罗望子胶 海藻酸钠 果冻 质构性能 持水率 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]