食品工业科技2018，Vol.39Issue(12)：86-91,102,7.DOI:10.13386/j.issn1002-0306.2018.12.016
不同品种茄肉匀浆物乳化特性及流变特性
Emulsifying ability and rheological properties of different varieties of eggplant homogenate
摘要
Abstract
To test the effect of variety on the emulsifying and rheological characteristics of eggplant,the main components of three common varieties of eggplants(Fast Round Eggplant,Big Dragon Eggplant and Hang Eggplant)were analyzed.The main components of three common varieties of eggplants (Fast Round Eggplant,Big Dragon Eggplant and Hang Eggplant) and the emulsifying and rheological characteristics of eggplant were analyzed.The results showed that the crude protein content(dry basis)and crude fiber(dry basis)in Hang Eggplant were the highest,up to 13.40％ ± 0.06％ and 12.60％ ± 1.53％,respectively.The Hang Eggplant had the lowest CI value at the same dried eggplant addition,reaching 46.63％ ± 1.43％,with the best emulsifying ability in which Hang Eggplant was the highest and Big Dragon Eggplant was the lowest,while tan δ showed an opposite trend.Therefore,the Hang Eggplant had the best potential in developing natural eggplant-source emulsifier.关键词
茄肉/乳化特性/流变特性Key words
eggplant/emulsion properties/rheological properties分类
轻工纺织引用本文复制引用
卫璐琦,张雅玮,朱玉霞,刘彤彤,鲍英杰,彭增起,周光宏..不同品种茄肉匀浆物乳化特性及流变特性[J].食品工业科技,2018,39(12):86-91,102,7.基金项目
公益性行业(农业)科研专项(201303144). （农业）
