低熔点琼脂制备果冻的研究  

Study on preparation of jelly using low-melting-point agar products

作　　者：王佳莹 洪鹏[1] 张珍珍[1] 翁凌[1] 张其标[1] 沈建东[1] 翁武银[1] 倪辉[1,2,3] 

机构地区：[1]集美大学食品科学与工程系,厦门361021 [2]福建省食品微生物与酶工程重点实验室,厦门361021 [3]厦门市食品生物工程技术研究中心,厦门361021

出　　处：《中国食品添加剂》2017年第12期136-142,共7页China Food Additives

基　　金：海洋公益性行业科研专项项目(201505033);厦门市海洋科技成果转化与产业化示范项目(NFZX2017C)资助

摘　　要：琼脂是生产果冻的一种主要胶体原料,普通琼脂需加热到90℃以上才溶解,不方便在果冻生产中使用。用低熔点琼脂替代普通琼脂,与其他食品胶体复配后制备果冻样品,并对其进行感官检验和质构特性分析,研究用低熔点琼脂生产果冻的可行性。优化得到果冻胶体配方为:低熔点琼脂0.60%,魔芋胶0.40%,Kappa卡拉胶0.16%,Iota卡拉胶0.50%和高酯果胶0.60%。采用该配方,无论是羧甲基法还是热变性法生产的低熔点琼脂均能制备得到与商业果冻产品感官和质构性质类似的果冻样品。本研究说明,低熔点琼脂可当作果冻生产的胶体原料使用,为创新果冻生产工艺及提高果冻品质提供实验参考。Agar is a major colloidal raw material for the production of jelly. Ordinary agar is heated to above 90 ~C to dissolve and is not convenient to use in jelly production. In this paper, low-melting agar was used instead of ordinary agar, and combined with other food colloid as the jelly samples. The sensory test and texture analysis were carded out, and the feasibility of using low melting point agar for the production of jelly was studied as well. The optimal hydrocolloid formulations was composed oflow melting-point agar （0.60%）, konjac gum （0.40%）, Kappa- carrageenan （0.16%）, Iota-carrageenan （0.50%）and high ester pectin （0.60%）. By using this formula, both of two low melting agars （i.e., carboxymethyl agar and heat denatured agar）could be used to yield jelly samples with sensory index and structure characteristicssimilar to commercial jelly products. The results indicate that low-melting- point agars are good raw material for jelly production, which provide a reference for innovating jelly production and improving jelly quality.

关 键 词：低熔点琼脂 复配 果冻 感官检验 质构 

分 类 号：TS202.3[轻工技术与工程—食品科学]