不同黏度的魔芋葡甘聚糖制备及在吐司中的应用

Preparation of konjac glucomannan with different viscosity and its application in toast

利用远红外线对魔芋葡甘聚糖(konjac glucomannan,KGM)加工不同时间,探究KGM黏度、化学结构的变化及对吐司品质的影响。结果表明:随着远红外辐射时间延长,KGM黏度不断下降。在辐射90 min后,KGM的零剪切黏度从86.54 Pa·s下降至9.25 Pa·s。远红外加工并没有改变KGM的化学结构,但会使其分子链断裂。将不同黏度KGM添加到吐司面团中会降低面团的弹性,且KGM黏度越大,面团弹性下降越多。KGM经过90 min辐射后加入吐司中,所得吐司硬度为190.681 g、咀嚼性为133.054、弹性为0.904、内聚性为0.770、回复性为0.359,均达到最小值。可为食品工业中不同黏度的KGM的制备及应用提供参考。

Konjac glucomannan( KGM) was processed by far infrared ray for different time to explore the changes of viscosity and chemical structure of KGM and its influence on the quality of toast. The results show that the viscosity of KGM decreases with the extension of far infrared radiation time. After radiation for 90 min,the zero-shear viscosity of KGM declined from 86. 54 Pa·s to 9. 25 Pa·s. Far infrared processing could not change the chemical structure of KGM,but it will break its molecular chain.Adding KGM with different viscosity to toast dough will reduce the elasticity of dough,and the greater the viscosity of KGM,the more the elasticity of dough will decrease. KGM was added into toast after 90 min radiation,and the hardness of the toast was 190. 681 g,the chewiness was 133. 054,the springiness was 0. 904,the cohesiveness was 0. 770,the resilience was 0. 359,and all reached minimum values. It could provide reference for the preparation and application of KGM with different viscosity in food industry.