含姜黄素奶茶凝珠的研制及特性研究  

Study on the Preparation and Characteristics of Curcumin Milk Tea Beads

作　　者：汪晶晶[1] 祁冰洁[1] 李宏漫 李慧[1] 甘雨鑫 王丽娟[1] WANG Jingjing;QI Bingjie;LI Hongman;LI Hui;GAN Yuxin;WANG Lijuan(Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学,辽宁沈阳110034

出　　处：《现代食品》2020年第24期120-124,共5页Modern Food

基　　金：国家自然科学基金资助项目(编号:31571785)。

摘　　要：本研究构建了含有3%的姜黄素、3%的玉米醇溶蛋白、3%的甜菜果胶复合纳米颗粒的奶茶凝珠,主要研究海藻酸钠浓度、氯化钙浓度对凝珠持水性、凝胶强度以及感官特性的影响。结果表明,5%氯化钙溶液、2.5%海藻酸钠溶液、2%复合颗粒所形成的凝珠综合特性最好,组织状态均匀,凝珠颗粒表面光滑,不黏牙且咬劲足,添加有姜黄素和玉米醇溶蛋白复合胶体颗粒的凝珠营养价值也有所提高。In this study,a milk tea bead containing 3%curcumin,3%zein,and 3%beet pectin composite nanoparticles was constructed to study the effects of the concentration of sodium alginate and calcium chloride on the water holding capacity,gel strength and sensory properties of the bead.The results showed that the coagulating beads formed by 5%calcium chloride solution,2.5%sodium alginate solution and 2%compound particles had the best comprehensive characteristics,uniform tissue state,smooth surface of the coagulating beads,non-sticky teeth and strong bite,and the nutritional value of the coagulating beads added with curcumin and zein compound colloidal particles was improved.

关 键 词：玉米醇溶蛋白 海藻酸钠 姜黄素 奶茶凝珠 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]