食品与发酵工业2017，Vol.43Issue(10)：131-136,6.DOI:10.13995/j.cnki.11-1802/ts.014207
含罗望子胶的复配胶在牛奶果冻中的应用
Preparationof milk jelly using tamarind compound gums
摘要
Abstract
Tamarind gum is a kind of plant polysaccharides and has good thickening and gelling properties.The study explored the use of tamarind gum,sodium alginate and glucose lactone compound gums in the preparation of jelly.Effects of the amount of tamarind gum,sodium alginate,glucono-δ-lactone and sugar on the texture properties (including hardness,elastic index,chewiness,cohesion) and water-holding capacity of jelly were studied.The results showed that the milk jelly had good texture properties and water-holding capacity with 0.40 g tamarind,0.45 g sodium alginate,0.25 g glucono-δ-lactone,8.0 g sugar,0.02 g citric acid,30.0 mL milk and at 60 ℃.This study may provide an important reference for improving the gel properties of jelly and a new approach for untilizing tamarind gum.关键词
罗望子胶/海藻酸钠/果冻/质构性能/持水率Key words
tamarind gum/sodium alginate/jelly/texture properties/water-holding capacity引用本文复制引用
金明良,覃小丽,唐小媛,钟金锋..含罗望子胶的复配胶在牛奶果冻中的应用[J].食品与发酵工业,2017,43(10):131-136,6.基金项目
国家自然科学基金(31501446) （31501446）
中央高校基本科研业务费专项(XDJK20168034) （XDJK20168034）
西南大学食品科学学院2016年本科生科技创新基金(SPXY201602) （SPXY201602）
