摘要
首次采用碱性电解水(alkaline electrolyzed water,AEW)代替传统凝固剂制作魔芋热不可逆凝胶(魔芋凝胶),探究AEW对魔芋凝胶性能的影响,为AEW应用于魔芋凝胶食品的开发利用提供理论依据和技术参考。该文以魔芋精粉为原料,探索了AEW为凝固剂制作魔芋凝胶的方法,基于色度、持水性、凝胶强度、冻融稳定性、质构、流变学、表观结构等指标研究该凝胶的性能,并以传统凝固剂氢氧化钙、碳酸钠制作的魔芋凝胶为对照,进行分析比较。结果表明,AEW可作为凝固剂制作魔芋热不可逆凝胶,且该凝胶在色度、持水性、凝胶强度等方面优于工业生产常用的以氢氧化钙凝固剂制作的凝胶。
The alkaline electrolyzed water(AEW)was used as coagulant to produce thermal irreversible konjac gel for the first time.In this paper,konjac powders was used as raw material to explore the method of making thermally irreversible konjac gel by AEW.The properties of the gel were studied based on chromaticity,water holding capacity,gel strength,freeze-thaw stability,texture,rheology and structure,comparing with konjac gel prepared by calcium hydroxide and sodium carbonate.The results showed that AEW could be used as a coagulant to produce thermal irreversible konjac gel.The gel was superior to the gel made by calcium hydroxide coagulant commonly used in industrial production in terms of color,water holding capacity and gel strength.The results provide a theoretical basis and technical reference for the development and utilization of AEW in konjac gel food.
作者
杨悦
任元元
邓利玲
刘磊
钟耕
YANG Yue;REN Yuanyuan;DENG Liling;LIU Lei;ZHONG Geng(College of Food Science,Southwest University,Chongqing 400716,China;Sichuan food fermentation research and Design Institute,Wenjiang 611130,China;Chongqing Biotechnology Research Institute Co.Ltd.,Chongqing 401121,China;Sichuan Muchuan sentaiyuan Biotechnology Co.Ltd.,Muchuan 614599,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第18期149-154,共6页
Food and Fermentation Industries
基金
四川省科技厅川渝合作重点研发项目(20ZDYF3632)
四川省乐山市科技成果转移转化示范项目(21ZYCG006L)。
关键词
碱性电解水
魔芋
热不可逆凝胶
性质
alkaline electrolyzed water
konjac
thermal irreversible gel
properties