摘要
为开发适用于吞咽障碍人群的功能性黄酒凝胶食品,研究以罗望子多糖(tamarind seed polysaccharide,TSP)为凝胶剂,系统研究了黄酒中pH和糖含量对TSP凝胶特性的影响,并通过正交试验进一步优化了酒冻的配方。单因素试验结果表明,酸性环境(pH 3.5~4.5)通过增强多糖链间氢键作用显著提升TSP凝胶强度(P<0.05),黄酒基质中的葡萄糖(10 g/L)与麦芽糖(7 g/L)可协同改善凝胶硬度和弹性。动态流变结果表明,酒精度在11.2%vol以上时,酒冻储能模量(G′)显著高于损耗模量(G″),形成具有典型醇凝胶特征的弹性网络。脱液收缩率测试显示,多数TSP酒冻在15 d内平均析水率低于3.0%,明显优于低酒精度样品。正交试验优化配方为TSP 10 g/L、蔗糖120 g/L、柠檬酸1.0 g/L、酒精度14%vol。与传统胶凝剂(明胶、卡拉胶等)相比,TSP酒冻在酒精度保留率(12.5%vol)、弹性(0.908)及咀嚼性(133.364)方面表现更优。研究表明,TSP在黄酒酒冻中展现出优异的工艺适配性,为开发功能性凝胶食品提供了理论依据和技术支持。
In order to develop functional Huangjiu wine jelly suitable for individuals with dysphagia,this study employed tamarind seed polysaccharide(TSP)as the gelling agent and systematically investigated the effects of pH and sugar contents in Huangjiu wine on the gel properties of TSP.The formula of wine jelly was further optimized via orthogonal experiments.Single-factor experiments revealed that acidic environment at pH 3.5-4.5 significantly enhanced the gel strength of TSP(P<0.05)by reinforcing hydrogen bonding between the polysaccharide chains.The glucose(10 g/L)and maltose(7 g/L)in the matrix of Huangjiu wine synergistically improved the hardness and elasticity of TSP alcogels.Dynamic rheological analysis revealed that the storage modulus(G′)was significantly higher than loss modulus(G″)when the alcohol content higher than 11.2%vol,indicating the formation of a stable elastic gel network.Moreover,syneresis tests demonstrated that the average water release content of TSP alcogels was less than 3.0%in 15 days,markedly outperforming the low alcohol content samples.The formulation of wine jelly prepared by TSP was optimized as 10 g/L TSP,120 g/L sucrose,1.0 g/L citric acid,and 14%vol alcohol.Compared to conventional gelling agents such as gelatin and carrageenan,the TSP jelly showed superior performance in terms of alcohol retention(12.5%vol),elasticity(0.908),and chewiness(133.364).These findings demonstrated that TSP exhibited excellent process adaptability in Huangjiu wine jelly,thereby providing a theoretical basis and technical support for the development of functional gel foods.
作者
吴佳洛
干鸿翔
李骏涛
李抒芮
党缘
谢凡
宋子波
艾连中
张汇
WU Jialuo;GAN Hongxiang;LI Juntao;LI Shurui;DANG Yuan;XIE Fan;SONG Zibo;AI Lianzhong;ZHANG Hui(Shanghai Engineering Research Center of Food Microbiology,School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Yunnan Maoduoli Group Food Co.Ltd.,Yuxi 653100,China)
出处
《食品与发酵工业》
北大核心
2025年第17期214-222,共9页
Food and Fermentation Industries
基金
国家自然科学基金项目(32372281)。
关键词
罗望子多糖
黄酒酒冻
凝胶特性
动态流变
质构分析
感官评价
tamarind seed polysaccharide(TSP)
Huangjiu jelly
gel properties
dynamic rheology
texture analysis
sensory evaluation
