摘要
为研究果胶、胶原肽及海藻糖组成的新型复配抗冻剂对速冻南瓜泥品质的影响并探究其机理,以析水率、粒径、Zeta电位值表征产品稳定性,采用质构特性、色度、可溶性固形物含量评价产品品质,并结合扫描电子显微镜与激光扫描共聚焦显微镜观察样品微观结构。结果显示,抗冻剂可显著减缓冻藏过程中速冻南瓜泥的析水率、平均粒径的升高趋势,以及L*、a*、b*、硬度、内聚性、可溶性固形物含量、Zeta电位绝对值的降低趋势,并且能够有效保护速冻南瓜泥的超微结构,使大分子分布均匀。
In order to evaluate the effect of novel cryoprotectants composed of pectin,collagen peptide and trehalose on the quality of quick-frozen pumpkin puree and relative mechanism,the stability of the pumpkin puree was characterized by the water separation proportion,average particle size and Zeta potential value,and the product quality was evaluated by texture properties,color and total soluble solid content.Scanning electron microscope(SEM)and laser scanning confocal microscope(CLSM)were also used to observe the microstructure of the sample.The results showed that the cryoprotectants could significantly slow down the increase tendency in WSP and particle size,and also prevent the decrease in the L*,a*,b*value,hardness,cohesiveness,total soluble solid content and Zeta potential value.The observation result of SEM and CLSM showed that cryoprotectants could effectively protect the microstructure of quick-frozen pumpkin puree and reduce the degree of particle aggregation.The findings of this study provide theoretical guidance for the development of pumpkin puree frozen prepared food.
作者
杨丹璐
施依
吴金鸿
葛宇
李向红
汪少芸
YANG Dan-lu;SHI Yi;WU Jin-hong;GE Yu;LI Xiang-hong;WANG Shao-yun(Department of Food Science and Engineering,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;Shanghai Institute of Quality Inspection and Technical Research,Shanghai 200233,China;School of Chemistry and Food Engineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;College of Biological Science and Engineering,Fuzhou University,Fuzhou,Fujian 350108,China)
出处
《食品与机械》
北大核心
2020年第12期127-131,共5页
Food and Machinery
基金
上海市“科技创新行动计划”国内科技合作领域项目(编号:19395800500)
国家自然科学基金面上项目(编号:31972017)。
关键词
南瓜泥
抗冻剂
速冻
胶原肽
pumpkin puree
cryoprotectant
quick-frozen
collagen peptide
