不同胶凝剂对块状脂肪模拟物物理化学特性的影响  

Effect of Different Gelling Agents on the Physical and Chemical Properties of Cube Fat Analogue

作　　者：张帅[1] 赵神彳 贾惜文 曹传爱 孔保华[1] 刘骞[1] ZHANG Shuai, ZHAO Shen-chi,JIA Xi-wen, CAO Chuan-ai, KONG Bao-hua, LIU Qian(College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, Chin)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2018年第16期12-18,共7页Food Research and Development

基　　金：黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT-2016006);"十三五"国家重点研发计划课题(2016YFD0401504-03);黑龙江省科学基金面上项目(C2018029)

摘　　要：探讨不同种类的胶凝剂及其添加量对以魔芋粉为基质的块状动物脂肪模拟物品质的影响。以猪背脂肪为对照,测定块状脂肪模拟物物理化学特性(水分、p H值、颜色、质构特性)。研究结果表明,向食品胶体系中添加0.10%~0.30%的Ca(OH)2能够形成坚实的不可逆凝胶,但L*-值、a*-值和b*-值显著高于猪脂肪(p<0.05);低浓度(0.10%和0.15%)的Na_2CO_3无法形成坚实的凝胶,但高浓度(0.20%、0.25%和0.30%)的Na_2CO_3则能够形成坚实的不可逆凝胶,而且其L*-值、a*-值较为接近猪背脂肪,但b*-值显著低于猪背脂肪(p<0.05)。随着胶凝剂添加量的增加,脂肪模拟物的油水析出率、p H值、凝胶穿刺力、硬度、弹性、咀嚼性显著升高(p<0.05),而水分含量和粘结性显著下降(p<0.05)。结果表明,Na_2CO_3是制备以魔芋粉为基质的块状动物脂肪模拟物的最佳凝胶剂,且以0.30%添加量的效果为最佳。The effects of different types and concentrations of alkaline gelling agents on the quality of cube fat analogue were investigated. Based on konjac flour,the physicochemical properties（such as moisture content,p H value,color,and textural properties）of cube fat analogue were determined. The results showed that although added 0.10 %-0.30 % Ca（OH）2 into food gum system could form a solid irreversible gel,its L＊-,a＊-,and b＊-values were significantly higher than pork back fat（p〈 0.05）. Lower concentrations（0.10 % and 0.15 %）of Na2CO3 could not form a solid gel,but higher concentrations（0.20 %,0.25 %,and 0.30 %）of Na2CO3 could form a solid irreversible gel,and its L＊-value,the a＊-value were similar to pork back fat,but the b＊-value was significantly lower than the back fat of the pig（p〈0.05）. Moreover,with the increasing amount of gelling agent,the oil and water release rate,p H value,gel penetration force,hardness,elasticity,and chewiness were significantly increased（p〈0.05）,while moisture content and adhesion were significantly decreased（p〈0.05）.The results indicated that compared with Ca（OH）2,Na2CO3 was more suitable as a gelling agent to prepare cube fat analogue,and the optimal addition amount was 0.30 %.

关 键 词：碱性胶凝剂 魔芋粉 卡拉胶 块状脂肪模拟物 质构特性 

分 类 号：TS201.22[轻工技术与工程—食品科学]