食品与机械2012，Vol.28Issue(6)：8-11,4.DOI:10.3969/j.issn.1003-5788.2012.06.002
卡拉胶对南酸枣糕质构性质的影响
Effect of carrageenan on texture properties of Choerospondias axillaris pastilles
摘要
Abstract
The effect of addition of carrageenan on the texture of Choerospondias axilluris pastilles was evaluated by texture profile a-nalysis, and its internal structure was analyzed by the scanning electron microscope (SEM). On the basis of addition of carrageenan, the differences and the correlation of texture parameters ( hardness, springiness, chewiness and adhesiveness) of samples containing different amount of carrageenan was compared. The results showed that the hardness and springiness of Choerospondias uzillaris pastilles basically remain unchanged when carrageenan concentration was 0. 0%~0. 6%, but when the addition was 0. 6%~1. 0% , the hardness and springiness increased remarkably. A well linear correlation was found between the hardness and springiness. The springiness was found to increase with increasing addition of carrageenan, and the adhesiveness was firstly increased and then decreased. The maximum value of the adhesiveness was found when addition of car- rageenan was 0. 8%. From SEM pictures, we can obviously find out that Choerospondias axillaris pastilles has formed thick gel with more closely texture, and more evenly appearance characteristics increasing amounts of carrageenan.关键词
南酸枣糕/质构性质/卡拉胶/扫描电镜Key words
Choerospondias axillaris pastilles/ texture profile analysis/ carrageenan/ scanning electron microscope引用本文复制引用
吴双双,梁瑞红,刘伟,刘继延,陈军,王召君..卡拉胶对南酸枣糕质构性质的影响[J].食品与机械,2012,28(6):8-11,4.基金项目
国家自然科学基金(编号:31260386) （编号:31260386）
江西省科技支撑计划(编号:20121BBF60039) （编号:20121BBF60039）
