常见胶凝剂在橙汁果冻中的应用特性研究  

Study on the Application Characteristics of Common Gelling Agents in Orange Juice Jelly

作　　者：孙静[1] 李晓萍 李刚刚[1] 效碧亮[1] Sun Jing;Li Xiaoping;Li Ganggang;Xiao Biliang(College of Technology and Engineering,Lanzhou University of Technology,Lanzhou 730050,China)

机构地区：[1]兰州理工大学技术工程学院,甘肃兰州730050

出　　处：《现代食品》2020年第16期102-107,共6页Modern Food

基　　金：甘肃省科技重点研发计划项目(编号:18YF1NA002);甘肃省高等学校创新能力提升项目(编号:2019A-183)。

摘　　要：选取黄原胶、卡拉胶、琼脂和海藻酸钠4种胶凝剂,研究单一胶凝剂在橙子果冻中的凝胶性质,确定最佳的添加量和最适合的pH;然后用以上4种胶凝剂进行二元复配胶,在胶凝剂总添加量为1.2%、白砂糖添加量为5%、柠檬酸添加量为1.2%时,根据复配胶的凝胶强度、持水率和感官评价,确定二元胶的复配最佳比例;再进行三元胶的复配,在胶凝剂总添加量为1.0%、白砂糖添加量为5%、柠檬酸添加量为1.2%时,根据复配胶的凝胶强度与持水率和感官评价,确定三元胶的复配最佳比例。实验结果表明,当卡拉胶、琼脂和海藻酸钠的复配比例为2∶3∶1,复配胶总添加量为1.0%,白砂糖添加量为5%,柠檬酸添加量为1.2%时,制得的橙子果冻成品质地均匀、口感细腻、品质最佳。Four gelling agents,xanthan gum,carrageenan,agar and sodium alginate,were selected.Firstly,the gel properties of single gelling agent in orange jelly were studied,and the best adding amount and the most suitable pH were determined.Secondly,when the total amount of gellant is 1.2%,the amount of white granulated sugar is 5 and the amount of citric acid is 1.2%,according to the gel strength,water holding capacity and sensory evaluation,the best proportion of binary gum is determined.Finally,ternary gum is compounded.When the total amount of gellant is 1.0%,the amount of white granulated sugar is 5%,and citric acid is 1.2%,The experimental results showed that when the compound ratio of carrageenan,agar and sodium alginate was 2∶3∶1,the total amount of compound gum was 1.0%,the amount of white sugar was 5%,and the amount of citric acid was 1.2%,the finished orange jelly had uniform texture,delicate taste and the best quality.

关 键 词：胶凝剂 果冻 最佳添加量 复配比例 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]