可食用材料制备液芯酸奶球及其性能研究

Study on the preparation and properties of liquid-core yogurt balls based on edible materials

为解决酸奶粘附残留在包装壁材上的问题,制备性能优异的可食性酸奶球包装。以果胶-海藻酸钠复配共混,使用模具-反向成球法制备厘米级改性液芯酸奶球,放入蜂胶-蜂蜡-壳聚糖复合可食膜液中,组装成3层结构的液芯酸奶球。比较液芯酸奶球的爆破力、弹性、失重率及感官评价,探究果胶改性结合组装3层后对液芯酸奶球性能的影响,并采用红外光谱与扫描电镜分析各物质之间的相互作用。结果表明,随着果胶质量浓度的增大,制备的改性液芯酸奶球性能反而变差。与仅使用海藻酸钠制备的液芯酸奶球相比,果胶改性结合组装3层的液芯酸奶球爆破力增大240.51%,弹性增大26.89%,失重率降低91.09%,并在储存7 d过程中形态维持稳定,表面状况良好。果胶改性结合蜂胶-蜂蜡-壳聚糖组装3层的制备方式能显著提升液芯酸奶球的各项性能,为液芯酸奶球的后续应用奠定基础。

In order to solve the problem of yogurt sticking on the packaging wall,the ready-to-eat yogurt ball packaging with excellent performance was prepared.The centimeter-scale modified liquid-core yogurt balls were prepared by using the moldreverse spherification method after the pectin and sodium alginate were compounded and blended and then were put into the propolis-beeswax-chitosan composite edible film liquid to assemble into the 3-layer structure of the liquid-core yogurt balls.The bursting force,elasticity,weight loss rate,and sensory evaluation of liquid yogurt balls were compared.The effects of pectin modification combined with 3-layer assembly on the performance of liquid yogurt balls were explored.The interaction between various substances was analyzed by infrared spectroscopy and scanning electron microscopy.The results show that the performance of the prepared modified liquid core yogurt balls rather deteriorates with the increase of pectin mass concentration.However,compared with the liquid core yogurt ball prepared by sodium alginate only,the 3-layer liquid core yogurt ball modified by pectin has an increased bursting force of 240.51%,an increased elasticity of 26.89%,and a reduced weight loss of 91.09%.The shape of the ball remains stable and the surface condition is good during storage for 7 days.The preparation method of pectin modification combined with propolis,beeswax,and chitosan can significantly improve the performance of liquid yogurt balls and lay a foundation for the subsequent application.