食品凝胶添加剂替代明矾对荞酥质构与风味特性的影响  

Effect of Replacing Alum with Food Gel on the Texture and Flavor Characteristics of Buckwheat Cake

作　　者：周罗娜 黄珊 刘辉 李俊 贺圣凌 卢扬 刘思睿 曾勇 陈昌恒 ZHOU Luona;HUANG Shan;LIU Hui;LI Jun;HE Shengling;LU Yang;LIU Sirui;ZENG Yong;CHEN Changheng(Biotechnology Institute of Guizhou Province,Guiyang,Guizhou 550006;Key Laboatory of Agricultural Biotechnology,Guizhou Academy of Agricultural Science,Guiyang,Guizhou 550006;Jiang Fengming Tartary Buckwheat Series Food Factory,Weining,Guizhou 553100;Guizhou Liqiyuan Biotechnology Development Co.,Ltd.,Hezhang,Guizhou 553200,China)

机构地区：[1]贵州省生物技术研究所,贵州贵阳550006 [2]贵州省农业生物技术重点实验室,贵州贵阳550006 [3]威宁县蒋凤明苦荞系列食品厂,贵州威宁553100 [4]贵州绫绮源生物科技开发有限责任公司,贵州赫章553200

出　　处：《贵州农业科学》2022年第11期143-153,共11页Guizhou Agricultural Sciences

基　　金：贵州省科技计划项目“贵州无明矾荞酥的生产及品质提升关键技术研究与示范”[黔科合支撑(2020)1Y169];贵州省科研单位服务企业项目“贵州山区魔芋高效种植技术集成增效科技支撑行动计划”[黔科合服企(2019)4009]。

摘　　要：【目的】探明食品凝胶添加剂替代传统添加剂明矾生产荞酥的可行性,为贵州绿色优质特色食品荞酥的生产提供参考。【方法】以传统添加剂明矾作对照,开展黄原胶、魔芋胶、瓜尔豆胶和谷朊粉4种凝胶添加剂单因素试验,考察各因素对苦荞粉流变性质、糊化特性、质构特性的影响,筛选适宜的明矾替代添加剂;通过正交试验筛选最优复配添加剂组合,并对其进行验证。【结果】单因素试验表明,4种添加剂添加量在0.2%~1.0%时(添加剂占主料苦荞粉的质量百分比),均可明显提升苦荞粉流变学性质、糊化特性及质构特性。4种添加剂最优复配添加剂组合为黄原胶0.2%+魔芋胶0.3%+瓜尔豆胶0.5%+谷朊粉0.2%,该条件下的苦荞粉流变学性质为应力137.29 Pa、黏度0.72 Pa·s、法向应力36.87 Pa,质构特性为硬度1.19 N、粘附性0.90 mJ、内聚性0.49 Ratio、弹性1.28 mm、胶粘性0.56 N、咀嚼性1.03 mJ,与明矾对照最接近;损耗模量(G")曲线与明矾吻合度好。最优复配添加剂制得荞酥的微观结构与明矾相当,均表现紧密;感官评价为82.90分,荞酥质构特性为硬度54.00 N、粘附性0.32 mJ、内聚性0.18 Ratio、弹性2.54 mm、胶粘性19.97 N、咀嚼性50.56 mJ,与明矾无显著差异。【结论】黄原胶、魔芋胶、瓜尔豆胶和谷朊粉4种食品凝胶添加剂均可作为荞酥生产中传统明矾添加剂的替代品,尤其以4种添加剂复配组合效果最佳,最优复配添加剂组合为黄原胶0.2%+魔芋胶0.3%+瓜尔豆胶0.5%+谷朊粉0.2%,该复配添加剂组合能更好地提升荞酥的质构特性、突出其风味特色。【Objective】The feasibility of replacing alum with food gel during buckwheat cake production is explored,which provide reference for the green and high-quality production of buckwheat cake,a kind of typical food in Guizhou.【Method】 Taking the traditional additives,alum as CK,the single factor experiment is conducted,in which xanthan gum,konjac gum,guar gum,gluten powder are used as additives,so that the effect of each factor on the rheological properties,gelatinization characteristics and texture characteristics of buckwheat powder is observed.The orthogonal experiment is conducted to screen and test the optimum combination of additives.【Result】The single factor experiment shows that the rheological properties,gelatinization characteristics and texture characteristics of buckwheat powder are obviously improved when four additives are 0.2%~1.0%(which is the proportion of additives in buckwheat powder).The optimal compound additives combination is 0.2% xanthan gum+0.3% konjac gum+0.5% guar gum+0.2% gluten powder.Under this condition,the rheological properties of buckwheat powder is 137.29 Pa of stress,0.72 Pa·s of viscosity,36.87 Pa of normal stress,1.19 N of hardness of texture characteristics,0.90 mJ of adhesivity,0.49 Ratio of cohesion,1.28 mm of elasticity,0.56 N of stickiness,1.03 mJ of chewiness,which are closest to alum(CK);The curve of loss modulus(G") match with alum well.The micro-structure of buckwheat cake by optimal compound additives is same as alum,which all show compacted.The sensory evaluation score is 82.90,the texture characteristics is 54.00 N of hardness,0.32 mJ of adhesivity,0.18 Ration of cohesion,2.54 mm of elasticity,19.97 N of stickiness,50.56 mJ of chewiness,which have no obvious difference with CK.【Conclusion】xanthan gum,konjac gum,guar gum and gluten powder all can used as the substitute of alum,among which the compound combination of four additives has the best effect,as the ratio are 0.2% xanthan gum +0.3% konjac gum+0.5% guar gum+0.2% gluten powder.Under this combinat

关 键 词：荞酥 苦荞粉 明矾 黄原胶 魔芋胶 瓜尔豆胶 谷朊粉 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]