豆腐柴果胶凝胶特性及其凝胶食品应用

Characteristics of pectin gel from Premna microhylla Turcz and its application of gel food

豆腐柴野生资源丰富,因其果胶含量较高而蕴含很大的开发利用潜力。本研究采用超声辅助草酸铵法提取豆腐柴果胶,分析测定了其商品品质及不同流变条件下的凝胶特性变化,并以果冻产品为载体,考察了其凝胶应用特性。结果表明,提取的豆腐柴果胶属于高甲氧基果胶,商品化指标均符合现行国家标准;其凝胶特性表现为随着温度的升高和pH值的增大,黏度降低,随着蔗糖浓度的升高,黏度略微增加;当豆腐柴果胶与卡拉胶比例为1∶2、复配胶添加量为1.6%,果冻的综合性能最优。本研究为豆腐柴果胶在凝胶食品领域的应用提供一定的参考。

Premna microphylla Turcz(PMT)has great exploitation and utilization potential due to its rich wild resources and high pectin content.In this experiment,ammonium oxalate ultrasonic-assisted method was used to extract PMT pectin,its product quality and rheological properties under different conditions were determined.Using jelly products as a carrier,the application characteristics of gel were investigated.The results showed that PMT pectin belonged to high methoxyl pectin were extracted,and its commercial indexes met the current national standards.The gel characteristic showed that as the temperature and pH increased,the viscosity decreased,and as the sucrose content increased,the viscosity increased slightly.In this experiment,it was found that when the ratio of PMT pectin to carrageenan was 1∶2,the addition of compound colloid was 1.6%,the overall performance of jelly was the best.It provided a certain reference for the application of PMT pectin in the field of gel food.