凝胶乳的制备及其理化特性的研究

Preparation and physicochemical properties of emulsion gel

为探究不同胶体制备的凝胶乳作为脂肪替代物使用时的理化特性,选用琼脂、结冷胶、明胶分别制备凝胶乳,探讨胶体种类、含量以及冷冻对凝胶乳理化性质的影响。结果表明:不同胶体制备的凝胶乳的理化特性有很大的差异,琼脂型凝胶乳45~25℃下形成固态,具有较硬的结构,结冷胶型凝胶乳凝固速率较快,两种胶体制备的凝胶乳加热至90℃时仍然保持固态,但冻-融稳定性较差;明胶型凝胶乳凝固温度较低,胶体含量增加能提高凝胶乳的冻-融稳定性,胶体含量为5%时,其冻-融后的持水力达到0. 983。可根据这些性质差异在不同的产品和加工过程中使用不同的凝胶乳替代动物脂肪。

In order to explore the physicochemical properties of emulsion gel prepared by different colloids as fat replacer,agar,gellan gum and gelatin were selected to prepare emulsion gel.The effects of colloidal type,content and freezing on the physicochemical properties of emulsion gel were investigated.The results showed that the physicochemical properties of emulsion gel prepared by different colloids were very different.The agar emulsion gel was in solid state at 45-25℃,and had a hard structure.The gellan gum emulsion gel had a faster solidification rate,and the emulsion gel prepared by the two colloids remained solid at 90℃,but had poor freeze-thaw stability.The gelatin emulsion gel had a lower solidification temperature,and with the increase of colloid content,the freeze-thaw stability of emulsion gel increased.When the content of colloid was 5%,the water holding capacity after freeze-thaw reached0.983.Therefore,different emulsion gels could be used to replace animal fat in different products and processes depending on these differences in properties.