摘要
为了改善单独以卡拉胶为凝胶剂的软糖弹性、咀嚼性不足等缺陷,并降低凝胶剂的用量,本文探讨了降解魔芋胶(KGM-2)与κ-卡拉胶复合胶体在凝胶软糖中应用。将KGM-2和κ-卡拉胶的复合胶体运用于凝胶软糖的制作,在优化的配方和干燥条件下,从感官评定和质构测定两方面与单独以κ-卡拉胶为凝胶剂的软糖进行对比。结果表明,kC-KGM-2软糖在很大程度上减少了凝胶剂(尤其是κ-卡拉胶)的用量,也减少了氯化钾的用量,而且弹性、咀嚼性等显著优于kC软糖。
The mixture of Carrageenan and enzyme digested Konjac gum was added into the jelly sweets to improve the elasticity and chewiness of Carrageenan jelly sweets.The mixture of KGM-2 and κ- Carrageenan was used in the jelly sweets production under an optimized condition and the mixture was compared with the jelly sweets only added κ- Carrageenan in it using a standard of sensory evaluation and texture analysis. The results indicated that the gel mixture kC- KGM-2 greatly reduced the amount of κ- Carrageenan with a better elasticity and chewiness.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期284-287,共4页
Science and Technology of Food Industry
基金
广东省教育部产学研结合项目(2010B090400293)
关键词
魔芋胶
降解
卡拉胶
复配
凝胶软糖
Konjac gum
digeste
Crrageenan
mixture
jelly sweets
