品质改良剂延缓即食豌豆凉粉老化研究

Anti-Retrogradation of Instant Pea Jelly by Quality Improvers

针对豌豆凉粉易发生老化,出现凉粉质地变硬、弹性和口感下降等问题,测定了即食豌豆凉粉适宜硬度和弹性,研究了不同用量的单双甘油脂肪酸酯、β-环状糊精、卡拉胶和羟丙基二淀粉磷酸酯对凉粉老化的影响。结果显示,即食豌豆凉粉较佳食用硬度范围为930~1240 g,弹性大于0.9;4种品质改良剂均能延缓凉粉老化;豌豆凉粉在4 ℃放置7 d后,其硬度随着改良剂用量的增大先减小再增大,弹性和感官评分随着改良剂用量的增加先增大后降低。综合硬度、弹性及感官评分,4种改良剂对即食豌豆凉粉老化的抑制作用从高到低依次为0.4%单双甘油脂肪酸酯、4.0% HPDSP、0.2%卡拉胶和1.5% β-CD。适量的改良剂能有效延缓凉粉的老化,使其在货架期内仍能保持较佳的食用品质。

Pea starch jelly is easy to retrograde,resulting in increased hardness in its texture and decreased springiness and taste.Based on this,the suitable hardness and springiness of instant pea jelly was determined,and the effects of different dosages of four quality improvers,which included single and double glycerol fatty acid ester,β-cyclodextrin (β-CD),carrageenan and hydroxy propyl distarch phosphate (HPDSP),were studied on its hardness,springiness and sensory quality.The results showed that the best edible hardness value of instant pea jelly was 930~1240 g,and its springiness value was greater than 0.9.All the quality improvers could delay the retrogradation of the jelly.After the jelly was placed at 4 ℃ for 7 days,its hardness first decreased and then increased with the increase in the amount of the improvers.The springiness value and sensory scores of the jelly increased first and then decreased with the increase in the amount of the improvers.Considering the hardness,springiness and sensory score,0.4% single and double glycerol fatty acid ester exhibited the biggest inhibitory effect on the retrogradation of instant pea jelly followed by 4.0% HPDSP,0.2% carrageenan and 1.5% β-CD.Using a suitable amount of quality improver in instant pea jelly can effectively delay its retrogradation and make it keep better eating quality during its shelf life.