摘要
研究在以明胶、卡拉胶、黄原胶和刺槐豆胶等物质复配而成的布丁粉中添加聚葡萄糖对成品布丁的凝胶特性的影响。通过测定成品布丁的凝胶强度、吸水率、透明率、弹性和脆性等凝胶特性以及研究成品布丁在保藏过程中其感官品质和质构特性的变化,确定聚葡萄糖在布丁粉中的最佳添加量和最佳添加方式。结果表明,将9份布丁粉溶解于微沸的36份水中,再加入1份聚葡萄糖溶液后所制得的布丁有着最佳的凝胶特性和保藏特性。
The effects of polydextrose on the gel properties of the finished pudding made of gelatin,carrageenan,xanthan gum and locust bean gum were investigated.By determining the gel properties of the finished pudding,such as gel strength,water absorption and transparency,elasticity and brittleness,and studying the changes in sensory quality and texture characteristics of the finished pudding during storage,the optimum dosage and optimum formula of polydextrose in pudding powder were determined.The results showed that the pudding made from 9 parts of pudding powder dissolved in 36 parts of boiling water and 1 polydextrose solution had the best gel properties and preservation characteristics.
作者
蒋坤
陈宇萍
张也
JIANG Kun;CHEN Yuping;ZHANG Ye(Runloy Biotech(Shanghai)Co.,Ltd.,Shanghai 201800,China;Northwest Minzu University,Lanzhou 730030,China)
出处
《现代食品》
2021年第24期99-105,共7页
Modern Food
关键词
聚葡萄糖
布丁
保藏特性
正交试验
polydextrose
pudding
preservation characteristics
orthogonal test
