不同胶体对糖水芒果颗粒口感影响的研究

研究了芒果颗粒经热烫杀青后,不同浓度的黄原胶、羧甲基纤维素钠、果胶、瓜尔胶对其口感的影响。试验表明:添加高粘羧甲基纤维素钠和瓜尔胶不利于改善芒果颗粒口感,而添加0.03%黄原胶、0.03-0.04%FH9型羧甲基纤维素钠或0.05%低酯果胶,可在不改变糖水芒果液体状态下,维持原有香气和滋味,并提高芒果颗粒口感的硬脆度。

In this paper, the influence to the texture taste of different density gums such as xanthan gum,sodium carboxymethyl celulose, pectin and guar gum on mango particles after blanching has discussed .The experiment indicates that adding high viscosity sodium carboxymethyl cellulose and guar gum is to the disadvantage of improving the texture taste of aloe granules,however,0.03%xanthan gum、0.03-0.04%CMC(FH9) or0.05% pectin can improve a crispy taste to mango particles without changing its liquid status and maintaining the original aroma and taste.