咖啡爆爆珠的研制及其质构特性的测量  

Development of Coffee Breakable Capsules and Measurement of Their Texture Characteristic

作　　者：姚小华 李曼 华彦涛 黄皓璋 龙飞 赵炫 YAO Xiaohua;LI Man;HUA Yantao;HUANG Haozhang;LONG Fei;ZHAO Xuan(Guangdong Agriculture Industry Business Polytechnic,Guangzhou 510507,China)

机构地区：[1]广东农工商职业技术学院,广东广州510507

出　　处：《广东农工商职业技术学院学报》2025年第1期34-39,共6页Journal of Guangdong Agriculture Industry Business Polytechnic

基　　金：广东省普通高校重点领域专项(2023ZDZX4109);广东省普通高校重点领域专项(2020ZDZX2091)。

摘　　要：实验通过单因素试验,考察海藻酸钠-果胶复合溶液的浓度、乳酸钙浓度、交联时间对爆爆珠质构特性的影响,在此基础上用正交试验对其优化。在制备成爆爆珠后,采用感官评分为主要评判指标,对咖啡粉及甘露糖醇的添加量进行优选,以此优化出咖啡爆爆珠的最佳风味配方。结果表明,制备爆爆珠的最佳工艺配方为:海藻酸钠-果胶复合溶液(体积比9:1)浓度为2.0%,乳酸钙浓度为2.6%,交联时间为4 min,咖啡粉添加量为1.4 g、甘露糖醇添加量为5 g。在此工艺条件下,所制成的咖啡爆爆珠质构性能佳,外观呈棕褐色,圆而饱满,咀嚼时爆浆感十足。This experiment investigates the effects of the concentration of the composite solution of sodium alginate and pectin,the concentration of calcium lactate,and the cross-linking time on the texture characteristics of bursting beads through a single-factor experiment.Based on this,orthogonal experiments are conducted to optimize these factors.After preparing the bursting beads,sensory evaluation was used as the main evaluation index to optimize the addition amounts of coffee powder and mannitol,to obtain the optimal flavor formula of coffee bursting beads.The results showed that the optimal process formula for preparing bursting beads was:the composite solution of sodium alginate and pectin(volume ratio 9:1)with a concentration of 2.0%,the concentration of calcium lactate of 2.6%,the cross-linking time of 4 minutes,the addition amount of coffee powder of 1.4 g,and the addition amount of mannitol of 5 g.Under these process conditions,the coffee bursting beads produced have excellent texture properties,with a brownish color,round and plump in shape,and a strong bursting sensation when chewed.

关 键 词：爆爆珠 咖啡 质构特性 海藻酸钠 

分 类 号：S571.2[农业科学—作物学]