不同来源明胶软糖质构的研究  

Texture of gelatin gummy from different sources of gelatin

作　　者：徐晓飞 陈少洁 刘玮 杨继国[1] 

机构地区：[1]华南理工大学食品科学与工程学院,广州510640 [2]维乐维营养与健康研究中心,广州510623

出　　处：《中国食品添加剂》2017年第11期107-112,共6页China Food Additives

基　　金：中央高校基本科研业务经费(No.2015ZM164);中国博士后科学基金(No.2015M572324;No.2016T90787)

摘　　要：采用质构分析的方法,研究了明胶添加量、不同来源的明胶和明胶与琼脂复配对明胶软糖质构的影响。结果表明,明胶软糖的硬度随明胶的添加量增加而增大、咀嚼性变强,明胶添加量为6%时黏性最小。不同来源的明胶影响明胶软糖的感官特性,其中猪皮来源的明胶软糖硬度大、咀嚼性强;鱼鳞来源的明胶软糖硬度小、咀嚼性弱、热稳定性差、黏性大;牛皮和牛骨来源的明胶软糖硬度和咀嚼性适中。在明胶软糖中添加琼脂可以降低软糖黏性、提高热稳定性。当琼脂添加量为0.8%时,明胶软糖的弹性最好、软硬适中。综合考虑,生产具有高热稳定性和良好感官品质的明胶软糖选用牛皮或猪皮来源、6%明胶与0.8%琼脂复配较为合适。The effects of the concentrations and sources of gelatin,and the addition of agar on the texture of gelatin based gummy was studied by TPA analysis.The results showed that the increasing proportion of gelatin greatly elevated the hardness and chewiness of the gummy.The viscosity of gummy was the lowest when the gelatin concentration was 6 %.Different gelatin affect the texture of the gummy,fish-derived gelatin gummy exhibited the lowest hardness and melting temperature and the highest viscosity.Pork-derived gelatin gummy showed the highest hardness and melting temperature.Interestingly,the melting temperatures were increased while the viscosity was decreased with the addition of agar.The springiness and the hardness of the gelatin were the best with the addition of 0.8 % of agar.These results demonstrated that bovine and pork gelatin have moderate hardness,high springiness,low viscosity,and good thermal stability,they are the best resources for gelatin gummy,especially with the formula of 6.0 % gelatin and 0.8 % agar.

关 键 词：明胶 软糖 质构 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS246.5[轻工技术与工程—食品科学与工程]