辣椒红色素对魔芋葡甘聚糖凝胶性质的影响  

Effect of Capsanthin on Properties of Konjac Glucomannan Gels

作　　者：汪师帅 杨金初 WANG Shi-shuai;YANG Jin-chu(College of Cooking and Food Engineering,Wuhan Business University,Wuhan 430056,Hubei,China;Technology Center of Henan Tobacco Industry Co.,Ltd.,Zhengzhou 450000,Henan,China)

机构地区：[1]武汉商学院烹饪与食品工程学院,湖北武汉430056 [2]河南中烟工业有限责任公司技术中心,河南郑州450000

出　　处：《食品研究与开发》2018年第17期21-25,共5页Food Research and Development

基　　金：湖北省教育厅科学研究计划指导性项目(B2017277)

摘　　要：向魔芋凝胶制品中添加不同体积的辣椒红色素,从凝胶的色度、持水性、凝胶强度、凝胶温度、以及凝胶的溶胀行为等方面探讨油溶性色素-辣椒红色素的存在对魔芋凝胶性质的影响。结果表明,当辣椒红色素添加量为0.4 mL/100 g魔芋凝胶时,魔芋凝胶色泽趋于稳定(a值、b值最大,L值最小)。随着色素含量由0增加到1.0 mL,魔芋凝胶的持水性从99.0%下降至96.5%,凝胶强度由220 g下降至170 g,溶胀度从300%降为200%。但色素的存在不会对魔芋凝胶温度产生影响。在一定范围内,辣椒红色素并不会对魔芋凝胶性质产生显著影响,在食品产业中可考虑利用辣椒红色素对魔芋凝胶制品赋色。Different levels of capsanthin were added to konjac gel products, to explore effects of oil soluble pigments on the properties of konjac gels from the following aspects, such as the color, water holding capacity, gel strength, gel temperature, and swelling behavior of konjac gel. The results showed that when the capsanthin was 0.4 mL/100 g konjac gel, the color of konjac gel tended to be stable （a value was maximum, b value was maximum, L value was minimum）. As the capsanthin content increased from 0 to 1.0 mL, the water holding capacity of konjac gel decreased from 99.0 % to 96.5 %, the gel strength decreased from 220 g to 170 g, and the swelling degree decreased from 300 % to 200 %. However, the presence of capsanthin did not affect the konjac gel temperature.Within a certain range, capsanthin did not have a significant effect on the properties of konjac gels, so in the food industry konjac gel products could be colored with capsanthin.

关 键 词：魔芋凝胶 辣椒红色素 持水性 凝胶强度 溶胀度 

分 类 号：TS201.2[轻工技术与工程—食品科学]