摘要
目的:制备黄芪多糖凝胶糖果,探究其物性特征,为中药型凝胶糖果的开发提供参考。方法:利用质构仪测定市售凝胶糖果的质构特性。根据测定结果,利用聚类分析和主成分分析确定凝胶糖果质构特性的优化范围。通过单因素和响应面实验,以凝胶糖果质构特性为优化指标,制备明胶基体。向其中添加黄芪多糖,制备黄芪多糖凝胶糖果,并测定其凝胶前的流变性质及凝胶后的质构特性。结果:黄芪多糖的添加会使明胶基体的质构特性变弱。流变学分析显示,黄芪多糖凝胶糖果糖浆表现为剪切变稀行为。相关性分析显示,黄芪多糖凝胶糖果糖浆的表观黏度与黄芪多糖凝胶糖果的质构特性显著相关。结论:成功制备了一种与市售凝胶糖果质构特性相近的黄芪多糖凝胶糖果,凝胶糖果中间体的表观黏度与质构特性相关可为凝胶糖果生产提供新思路。
Objective To prepare astragalus polysaccharide(APS)gummy confections and explore its physical properties,so as to provide reference to the development of traditional Chinese medicine gummy confections.Method The texture characteristics of commercial gummy confections were determined by texture analyzer.According to the determination results,the optimization range of texture characteristics of gummy confections was determined by cluster analysis and principal component analysis.Gelatin matrix was prepared by single factor and response surface experiments with texture properties of gummy confections as optimization index.The APS gummy confections were prepared by adding APS,and the rheological properties before gel and the texture characteristics after gel were determined.Result The addition of APS weakened the texture properties of gelatin matrix.Rheological analysis showed that APS gummy confections syrup exhibited shear thinning behavior.Correlation analysis showed that the apparent viscosity of APS gummy confections syrup was significantly correlated with the texture characteristics of APS gummy confections.Conclusion A kind of APS gummy confections with similar texture characteristics to commercial gummy confections were successfully prepared.The apparent viscosity and texture characteristics of the gummy confections intermediate can provide new ideas of the production of gummy confections.
作者
杨佳琪
戴幸星
盛梦柯
石艳双
彭鑫慧
岑帅
史新元
YANG Jia-qi;DAI Xing-xing;SHENG Meng-ke;SHI Yan-shuang;PENG Xin-hui;CEN Shuai;SHI Xin-yuan(School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing 102401,China)
出处
《中国食物与营养》
2023年第3期29-35,40,共8页
Food and Nutrition in China
关键词
质构特性
凝胶糖果
响应面法
黄芪多糖
流变性质
texture analysis
gummy confection
Response Surface Method
Astragalus Polysaccharide(APS)
rheological property
