大豆种皮多糖对低糖型樱桃酱流变性质的影响  

Effects of Soy Hull Polysaccharide on Rheological Properties of Low-sugar Cherry Jam

作　　者：朱丹实 魏立威 任晓俊 寇程程 曹雪慧 刘贺 Zhu Danshi;Wei Liwei;Ren Xiaojun;Kou Chengcheng;Cao Xuehui;Liu He(College of Food Science and Technology,Bohai University/National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products/Food Safety Key Lab of Liaoning Province/The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities,Jinzhou 121013,Liaoning)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁省食品安全重点实验室,辽宁省高等学校生鲜食品产业技术研究院,辽宁锦州121013

出　　处：《中国食品学报》2020年第10期142-149,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31972031);国家自然科学基金青年科学基金项目(31701618)。

摘　　要：大豆种皮多糖(Soy hull polysaccharide,SHP)作为一种水溶性植物多糖,不仅具有良好的凝胶性、稳定性和增稠性,且具有一定的益生功能。为探究SHP在樱桃酱中的应用效果,首先考察不同分子质量的SHP对樱桃酱流变性质的影响,并与商业果胶进行对照。其后利用响应面法优化樱桃酱的浓缩比、甜味剂和SHP的添加量,得到较佳的果酱工艺及配方。结果表明,与添加商业果胶的樱桃酱相比,添加高分子质量SHP的樱桃酱的储能模量比添加商业果胶的樱桃酱略低,黏度接近,流变性质较好,因此比其它两种分子质量的SHP更适合添加在樱桃酱中。在果酱浓缩比为45%,木糖醇25%,高分子质量SHP为0.6%时,所制备的樱桃酱感官评分最高。本研究可为扩展SHP的应用范围提供理论借鉴。As a water-soluble plant polysaccharide,soy hull polysaccharide(SHP)not only has good gelling,stability and thickening properties,but also present certain probiotic function.In order to explore the application effect of SHP added in cherry jam,the influence of SHP with different molecular weight on the rheological properties of cherry jam was firstly investigated,and the commercial pectin was placed as a control group.Then,response surface method was used to optimize the concentration ratio,sweetener and amount of SHP in cherry jam,and the better jam technology and formula was obtained.The results showed that,compared to the cherry jam with commercial pectin added,the energy storage modulus of the cherry jam with high molecular weight SHP was slightly lower than that with commercial pectin,and their viscosity were similar.The cherry jam with high molecular weight SHP presented better rheological properties.Therefore,SHP with high molecular weight was more suitable to be added into the cherry jam compare with other two kinds of molecular weight.The sensory score of cherry jam was the highest when the concentration ratio of jam was 45%,xylitol 25%,and high molecular weight SHP 0.6%.This study could provide theoretical reference for expanding the application scope of SHP.

关 键 词：樱桃 果酱 大豆种皮多糖 流变性质 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]