摘要
对豆腐柴叶胶质胶凝特性及其主要影响因子—pH值、盐离子、温度、增稠剂和脱水剂进行了研究,结果表明:豆腐柴叶胶质在pH<4.5以下自成凝胶;Ca2+及Cu2+均可促进胶质胶凝,但所成凝胶以加Ca2+者为好;单一温度对胶质胶凝性基本无作用;加10%糖并加热时可使胶质胶凝的pH值普遍下移0.5个单位;β-环糊精等增稠剂可改善胶质的凝胶强度或离析现象。
The characteristic of leaf gum of Premna microphylla Turcz. have been reported firstly in this paper, and the main factors which affecting the properties, including pH, temperature, saltion, thickening reagent and dehydrated reagent were studied. The results show that: the leaf gum of Premna microphylla Turcz. becomes jelly under pH4.5. It becomes jellification with Ca2+ and Cu2+, but the Ca2+-jel strength is better than the Cu2+-jel抯. The single factor of temperature is ineffective to the jellification. All the jellification pH have been decreased 0.5 within 10% sugar under heating. Thickening gum improves the intensity or the syneresis of this leaf gum.
关键词
豆腐柴叶
胶质
胶凝特性
开发利用
胶质食品
Premna microphylla Turcz.
Leaf gum
Characteristic of gum solidifying.
