摘要
研究了魔芋胶与卡拉胶、黄原胶复配方案，并将魔芋复合胶添加到鹅血中，改善鹅血凝胶的质构和感官特性。结果表明，魔芋胶与卡拉胶、黄原胶之间存在协同增效作用，魔芋胶与卡拉胶、黄原胶按照2：3：8混合，然后按2．5％的质量浓度配胶，同时加0．4％的海藻酸钠做凝胶助剂，形成的魔芋复配胶体质构良好，凝胶强度为1574．88g／cm2。将0．25％～0．5％的复配胶添加到鹅血中，可以显著改善鹅血凝胶的质构品质和感官特性。
In this study, the formulation of konjac gum, carrageenan and xanthan gum was made, and then used the compound gum to improve the structure and sensory properties of goose blood gel. Results showed the synergies among konjac gum, carrageenan and xanthan gum. The better formulation of complex gum is 2：3：8 for konjac gum：carrageenan：xanthan gum, the compound gum mix with water at a ratio of 2.5%, at the same time, 0.4% sodium alginate is added. The gel strength of this complex gum is 1574.88 g/cm2. The sensory quality and structure characteristics of goose blood gel can improved significantly by added 0.25% to 0.5% the konjac compound gum.
出处
《食品科技》
CAS
北大核心
2014年第3期242-245,共4页
Food Science and Technology
基金
湖北省国际科技合作项目(2011BFA024)
关键词
魔芋
复配胶
鹅血
凝胶
konjac
compound gum
goose blood
gel
