摘要
本文研究了各种甜味料（蔗糖、淀粉糖浆、山梨糖醇、麦芽糖醇、异麦芽糖醇）和亲水胶体（魔芋胶、琼脂、结冷胶、海藻酸钠、罗望子胶、果胶、阿拉伯胶、卡拉胶）对酸踟陛淀粉糊的粘度、凝胶体强度、质构的影响。结果表明：相同浓度甜味料和不同浓度（0．1％-0．5％）的胶体对酸改性淀粉协同增粘作用的大小顺序分别为：山梨糖醇〉异麦芽糖醇〉麦芽糖醇〉蔗糖〉淀粉糖浆，琼脂〉结冷胶〉魔芋胶〉海藻酸钠〉罗望子胶〉果胶〉阿拉伯胶；山梨糖醇和异麦芽糖醇对小麦酸改性淀粉的凝胶强度影响比其他甜味剂对其的影响幅度大；琼脂、结冷胶、魔芋胶和卡拉胶对小麦酸改性淀粉的凝胶强度增强较大；而在质构方面，琼脂对其硬度、内聚性和耐聚性增强最大，而结冷胶对其弹性增强最大。
The effect of several sweetening agents （sucrose, glucose, sorbitol, maltitol, isomaltitol） and hydrocolloids （konjac gum, agar, gellan gum, alginic acid sodium, tamarind gum, pectin, Arabic gum） on viscidity, gel strength and gel texture of acid modified wheat starch were studied. The results showed that the sequence of cooperating effect of interaction between sweetening agents or hydrocolloid and acid modified wheat starch respectively was： sorbitol〉isomaltitol〉maltitol〉sucrose〉glucose; agar〉gellan gum〉konjac gum〉alginic acid sodium〉tamarind gum〉pectin〉Arabic gum. Sorbitol and isomaltitol had higher effects on gel strength of acid modified wheat starch than other sweetening agents. Agar, gellan gum and konjac gum and carrageenan increased the gel strength. The gel texture analysis of acid modified wheat starch showed that the starch had the highest hardness and cohesiveness by adding agar, while it had the best springiness by adding gellan gum.
出处
《现代食品科技》
EI
CAS
2011年第12期1432-1436,1450,共6页
Modern Food Science and Technology
基金
广东省科技计划农业攻关项目(2010B020312004)
关键词
甜味料
亲水胶体
酸改性淀粉
流变特性
sweetening agent
hydrocolloid
acid modified wheat starch
rheological properties
