摘要
为研究菊芋全粉替代菊粉的可行性,本试验对菊芋全粉和菊粉的凝胶指数、凝胶时间、质构特性、凝胶保水性、持油性、透光度、冻融稳定性进行了比较分析。结果表明:当菊芋全粉浓度达到40%时,凝胶指数为97.8%,与同浓度菊粉凝胶指数、凝胶黏性、弹性、黏聚性、咀嚼性和恢复性相比差异不显著。当菊芋全粉浓度为45%时与菊粉的凝胶时间差异不显著,此时菊芋全粉的凝胶指数为100%。菊芋全粉凝胶的持油性要优于菊粉,保水性、冻融稳定性的变化趋势与菊粉凝胶基本一致,且差异不显著,当浓度大于50%时,全粉凝胶透光性与菊粉凝胶相比差异不显著。菊芋全粉可替代菊粉作为一种新型加工原料在发酵乳制品、糕点、速冻肉制品等食品中广泛应用。
In order to investigate the feasibility of the replacement of inulin with inulin flour in gel processing, this experiment investigated the differences in volumetric gel index, gelling time, gel textural properties, water holding capability, oil holding capability, transmittancy, freeze-thaw stability between inulin flour gel and inulin gel. The results showed that when concentration of inulin flour was 40% , the volumetric gel index was 97.8% , and the volumetric gel index,viscosity, elasticity, cohesion, chew and restorative value had no difference with the inulin gel at the same concentration. When the concentration of inulin flour was 45%, its volumetric gel index was 100%, and compared with inulin gel, the gelling time had no significant difference. The oil holding capability of inulin flour was better than the inulin, the water retention, freeze-thaw stability showed similar trends with the inulin gel. When the concentration was greater than 50% , light transmittance of inulin flour gel has little difference compared with inulin gel. Inulin flour would be widely used as a new type of raw processing material in the fermentation of dairy products, pastries, frozen meat and in other food products.
出处
《核农学报》
CAS
CSCD
北大核心
2014年第3期478-484,共7页
Journal of Nuclear Agricultural Sciences
基金
辽宁省经济作物标准化生产及添加技术(2010030056)
辽宁省科技计划项目
关键词
菊芋全粉
凝胶特性
比较分析
Inulin flour
Gel properties
Comparative analysis
