中国食品添加剂Issue(11)：107-112,6.
不同来源明胶软糖质构的研究
Texture of gelatin gummy from different sources of gelatin
摘要
Abstract
The effects of the concentrations and sources of gelatin,and the addition of agar on the texture of gelatin based gummy was studied by TPA analysis.The results showed that the increasing proportion of gelatin greatly elevated the hardness and chewiness of the gummy.The viscosity of gummy was the lowest when the gelatin concentration was 6 ％.Different gelatin affect the texture of the gummy,fish-derived gelatin gummy exhibited the lowest hardness and melting temperature and the highest viscosity.Pork-derived gelatin gummy showed the highest hardness and melting temperature.Interestingly,the melting temperatures were increased while the viscosity was decreased with the addition of agar.The springiness and the hardness of the gelatin were the best with the addition of 0.8 ％ of agar.These results demonstrated that bovine and pork gelatin have moderate hardness,high springiness,low viscosity,and good thermal stability,they are the best resources for gelatin gummy,especially with the formula of 6.0 ％ gelatin and 0.8 ％ agar.关键词
明胶/软糖/质构Key words
gelatin/gummy/texture分类
轻工纺织引用本文复制引用
徐晓飞,陈少洁,刘玮,杨继国..不同来源明胶软糖质构的研究[J].中国食品添加剂,2017,(11):107-112,6.基金项目
中央高校基本科研业务经费(No.2015ZM164) （No.2015ZM164）
中国博士后科学基金(No.2015M572324 （）
No.2016T90787). （）
