摘要
为改善κ-卡拉胶在脂肪替代物制备中存在的脆性大、力学性能差和高温易分解等问题,以κ-卡拉胶和可得然胶为原料制备复合凝胶脂肪替代物(compound gel fat substitutes,CGFS),筛选出κ-卡拉胶和可得然胶最佳质量比为3∶7,考察多糖浓度、热处理时间、热处理温度和初始pH值对κ-卡拉胶与可得然胶CGFS质构和持水能力的影响。在此基础上,以硬度为响应值优化κ-卡拉胶与可得然胶CGFS的制备工艺。结果表明:κ-卡拉胶与可得然胶CGFS的最佳制备工艺为多糖浓度3.4%、初始pH6.3、热处理时间13 min,在此条件下CGFS硬度值为(2127.432±0.480)g。
To improve the issues of high brittleness,poor mechanical properties,and thermal decomposition thatκ-carrageenan exhibited in the preparation of fat substitutes.The optimal mass ratio ofκ-carrageenan to curdlan in preparing compound gel fat substitutes(CGFS)usingκ-carrageenan and curdlan as raw materials was determined to be 3∶7.The effects of polysaccharide concentration,heat treatment time,heat treatment temperature,and initial pH value on the texture and water-holding capacity of theκ-carrageenan and curdlan CGFS were investigated.On this basis,the optimal preparation process forκ-carrageenan and curdlan CGFS was determined by using hardness as the response value.The results showed that the optimal preparation process forκ-carrageenan and curdlan CGFS was a polysaccharide concentration of 3.4%,an initial pH value of 6.3,and a heat treatment time of 13 min.The hardness value of the CGFS under this condition is(2127.432±0.480)g.
作者
李莲微
赵毓
梁鹏
姚闽娜
LI Lianwei;ZHAO Yu;LIANG Peng;YAO Minna(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Fujian-Taiwan Special Marine Food Processing and Nutrition Engineering Research Centre of Ministry of Education,Fuzhou 350002,Fujian,China)
出处
《食品研究与开发》
CAS
2024年第17期121-129,共9页
Food Research and Development
基金
福建省自然科学基金项目(2022J01600)。
