亲水胶体对蛋白棒贮藏品质的影响  

Effect of hydrophilic colloid on storage quality of protein bar

作　　者：薛宇赟 胡雪微 温成荣[1,2,3,4] 冯丁丁 傅宝尚[1,2,3,4] 祁立波 XUE Yuyun;HU Xuewei;WEN Chengrong;FENG Dingding;FU Baoshang;QI Libo(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;SKL of Marine Food Processing&Safety Control,Dalian 116034,China;National Engineering Research Center of Seafood,Dalian 116034,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]海洋食品加工与安全控制全国重点实验室,辽宁大连116034 [3]国家海洋食品工程技术研究中心,辽宁大连116034 [4]海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

出　　处：《食品与发酵工业》2024年第21期163-169,共7页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2022YFF1100503-4)。

摘　　要：该文研究了3种常见的亲水胶体海藻酸钠(sodium alginate,SA)、羧甲基纤维素钠(carboxy methyl cellulose sodium,CMC-Na)、黄原胶(xanthan gum,XG)的不同添加量(0.3%、0.5%、0.8%,质量分数)对贮藏14 d时蛋白棒的水分含量、水分活度、硬度、XRD衍射图谱、老化焓值、微观结构以及感官评定进行分析。结果表明,与空白对照组相比,3种亲水胶体的添加均可赋予蛋白棒面团更柔软的质地,改善蛋白棒的组织结构,提升蛋白棒保水能力,延缓蛋白棒的老化,其中添加CMC-Na效果最佳。添加0.5%(质量分数)CMC-Na的蛋白棒延缓保水能力最佳,减缓硬度降低的效果最显著,且更好地延缓了蛋白棒的老化。Three common hydrophilic colloid,sodium alginate(SA),carboxy methyl cellulose sodium(CMC-Na)and xanthan gum(XG),were studied in this paper.The moisture content,water activity,hardness,XRD pattern,enthalpy of aging,microstructure and sensory evaluation of protein bars after 14 days of storage were analyzed with different dosage(0.3%,0.5%,0.8%).The results showed that compared with the blank control group,the addition of three kinds of hydrophilic colloid could give the protein bar dough softer texture,improve the structure of the protein bar,enhance the water retention ability of the protein bar,and delay the aging of the protein bar,and the addition of CMC-Na had the best effect.The protein bar supplemented with 0.5%CMC-Na had the best water retention ability,the most significant effect of slowing down the hardness reduction,and better delayed the aging of the protein bar.

关 键 词：亲水胶体 蛋白棒 水分含量 XRD衍射图谱 微观结构 

分 类 号：TS201.21[轻工技术与工程—食品科学]