基于复水能力和流变学性质的速食银耳羹熬煮工艺优化  

Processing Condition for Instant Tremella fuciformis Soup Based on Rehydration Capacity and Rheological Properties

作　　者：于群 张涛[1] 范柳萍[1] YU Qun;ZHANG Tao;FAN Liuping(School of Food Science,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品研究与开发》2024年第9期86-95,共10页Food Research and Development

基　　金：方便果味银耳羹系列产品产业化关键技术研究(崇科FA2020013);国家自然科学基金青年科学基金项目(32202026)。

摘　　要：通过差示扫描量热法、质构分析、流变等手段以及蛋白质、多糖等含量测定解析不同熬煮条件(银耳与水质量比和蒸煮时间)对脱水和复水后银耳羹理化性质的影响。结果表明,随着溶剂体积的增加及熬煮时间的延长,液体汤羹的共晶点逐渐降低,最低达-21.17℃;速食银耳羹的硬度随银耳添加量和熬煮时间的增加而逐渐增加,当质量比为1∶10时,速食银耳羹块的硬度和酥脆性分别为95.37 g和69.50 g;多糖、可溶性蛋白含量、固形物含量等指标与黏度呈负相关;复水银耳羹的流变特性与银耳羹中多糖含量密切相关,多糖含量越高,复水银耳羹的剪切行为越明显,形成的网络结构越强;此外,所有的银耳羹均表现出热可逆特性。经综合分析得出,速食银耳羹熬煮最佳工艺条件为银耳与水质量比1∶10,熬煮时间60 min。In this study,the effects of different processing conditions(solid⁃liquid ratio and cooking time)on the physicochemical properties of dehydrated Tremella fuciformis(T.fuciformis)soup and rehydrated T.fuci⁃formis soup were analyzed by differential scanning calorimeter(DSC),texture analysis,rheology,as well as determination of protein and polysaccharide content.The results show that the eutectic point of liquid soup de⁃creased gradually with the increase in the solvent volume and cooking time,and the lowest value was−21.17℃.The hardness of T.fuciformis soup increased gradually with the increase in solid⁃liquid ratio and cooking time.When the mass ratio of material to liquid was 1∶10,the hardness and brittleness of instant T.fuciformis soup were 95.37 g and 69.50 g,respectively.The polysaccharide,soluble protein,and solid content were proven to be negatively correlated with viscosity.The rheological properties of the rehydrated T.fuciformis soup were closely related to the polysaccharide content in the soup.Higher polysaccharide content indicated more obvi⁃ous shear behaviors of the rehydrated T.fuciformis soup and stronger network structure.Furthermore,thermo⁃reversible properties were exhibited in all T.fuciformis soups.According to sensory evaluation scores,the opti⁃mal processing conditions for instant T.fuciformis soup were as follows:solid⁃liquid ratio of 1∶10 and cooking time of 60 min.

关 键 词：速食银耳羹 冷冻干燥 流变 加工工艺 复水行为 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]