摘要
以海藻酸钠和氯化钙为主要成球的材料,通过添加壳聚糖制备即食化壳蜂蜜包装球,并改善蜂蜜包装球的机械性能、持水性和咀嚼性。通过单因素试验和正交试验考察了成球因素对蜂蜜包装球的性能影响,结果表明:海藻酸钠溶液质量分数3.5%,氯化钙溶液质量分数7%,壳聚糖溶液质量分数为1.5%,此条件下即食化蜂蜜包装球的综合性能良好。即食化蜂蜜包装球在改变人们食用流体饮品方面具有重要价值。
Using sodium alginate and calcium chloride as the main ball-forming materials,chitosan was added to prepare ready-to-eat shelled honey packaging balls,and the mechanical properties,water retention and chewing properties of honey packaging balls were improved.The single-factor test and orthogonal test were used to investigate the effect of ball-forming factors on the performance of honey packaging balls.The results show that the mass fraction of sodium alginate solution was 3.5%,the mass fraction of calcium chloride solution was 7%,and the mass factor of chitosan solution was 1.5%,under these conditions,the comprehensive performance of the instant honey packaging balls was good.Instant honey packaging balls have great value in changing people’s consumption of fluid drinks.
作者
王岱
王利强
韩恩泽
张晨宇
封晴霞
Wang Dai;Wang Liqiang;Han Enze;Zhang Chenyu;Feng Qingxia(Department of Packaging Engineering,Jiangnan University,Wuxi 214122,China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology,Jiangnan University,Wuxi 214122,China)
出处
《包装与食品机械》
CAS
北大核心
2020年第5期1-5,18,共6页
Packaging and Food Machinery
基金
中央高校基本科研业务费专项资金(JUSRP21115)
江苏省食品先进制造装备技术重点实验室自主资助基金资助项目(FMZ201902)。
关键词
即食化
蜂蜜包装
性能指标
流体饮品
ready-to-eat
honey packaging
performance indicators
fluid drinks
