银耳多糖对卡拉胶-魔芋胶复配果冻性状的影响  

Effects of Tremella fuciformis Polysaccharide on the Jelly Character of Carrageenan-Konjac Gum Compound Jelly

作　　者：张青 李季楠 ZHANG Qing;LI Jinan(Shanghai Huiwen Biotech Co.,Ltd.,Shanghai 200120)

机构地区：[1]上海辉文生物技术股份有限公司,上海200120

出　　处：《食品工业》2024年第2期40-45,共6页The Food Industry

摘　　要：比较添加2种不同分子量银耳多糖对卡拉胶-魔芋胶复配果冻质构、料液状态、凝胶温度、析水率等指标的影响。结果表明:对于凝胶型果冻,小分子量银耳多糖1(Tremella fuciformis polysaccharide 1,TFPS1)能使其硬度、咀嚼性和胶黏性显著增大;大分子量银耳多糖2(TFPS_(2))添加量低于0.06%时对产品质构无显著影响,高于0.06%时产品质构呈现降低趋势。对于可吸型果冻,TFPS1能显著提高其质构特性(硬度、弹性、胶黏性和咀嚼性),但对其他指标无显著影响。然而一定添加量的TFPS_(2)(0.01%~0.03%)能显著增加料液黏度和持水性,同时不会影响质构特性。银耳多糖的添加能改善卡拉胶-魔芋胶复配果冻性状,试验为银耳多糖在果冻类产品中的应用提供一定理论依据。The effects of two kinds of Tremella fuciformis polysaccharide(TFPS)with different molecular weights on the jelly texture,solution state,gelling temperature and syneresis rate of Carrageenan-Konjac gum jelly are compared.The results show that for gell jelly,Tremella fuciformis polysaccharide 1(TFPS1)can significantly increase its hardness,chewiness and gumminess.When the amount of TFPS_(2) is less than 0.06%,it has no significant effect on the product texture.While the amount exceeds 0.06%,the product texture shows a decreasing trend.For drinking jelly,TFPS1 can significantly increase its hardness,springiness,gumminess and chewiness,but has no significant effect on the other physicochemical indexes of jelly.Large molecular weight Tremella fuciformis polysaccharide 2(TFPS_(2))can significantly increase the viscosity and effectively control the syneresis rate of jelly,but it has no significant effect on the gel texture parameters within a certain range(0.01%-0.03%).The addition of Tremella fuciformis polysaccharide can improve the properties of carrageenan-konjac gum compound jelly.It provides a theoretical basis for the application of Tremella fuciformis polysaccharide in jelly products.

关 键 词：银耳多糖 凝胶型果冻 可吸型果冻 果冻性状 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]