食品工业科技2024，Vol.45Issue(10)：40-48,9.DOI:10.13386/j.issn1002-0306.2023060227
车前子壳粉-秘鲁鱿鱼鱼糜复合凝胶仿制面条的品质特性
Quality Properties of Psyllium Husk Powder-Dosidicus gigas Surimi Composite Gel Imitation Noodles
摘要
Abstract
The weak gel strength of Dosidicus gigas surimi restricts its applications in surimi products.However,the addition of hydrocolloids effectively improve this drawback.Psyllium husk powder(PHP)contains high levels of dietary fiber and forms a good quality hydrocolloid when dissolved in water.In this study,different concentrations of PHP were mixed with D.gigas surimi,and the cooking properties,gel properties,cold storage changes,water distribution and microstructure of the composite gel imitation noodles were studied.The addition of PHP deepened the color of the samples,and made the surimi obtain ductility and stretchability similar to grain noodles.When the level of PHP was approximately 10%,the water absorption reached saturation,and the water solubility and water-holding capability began to reduce.The gel strength and tensile modulus showed increasing trends,and the relative tensile rate reached the maximum value of 3.08 when 10%PHP was added.After refrigeration,the sample became softer and less viscous.Microstructure observations revealed that as more PHP was added,the surface became smoother and tighter and the gel network was more uniform.Overall,the composite gel imitation noodles formed by the addition of 10%PHP had the best quality.关键词
鱼糜/车前子壳粉/秘鲁鱿鱼/仿制面条Key words
surimi/Psyllium husk powder/Dosidicus gigas/imitation noodles分类
轻工纺织引用本文复制引用
杨菁,励建荣,李学鹏,仪淑敏,孟玉琼,马睿,密更..车前子壳粉-秘鲁鱿鱼鱼糜复合凝胶仿制面条的品质特性[J].食品工业科技,2024,45(10):40-48,9.基金项目
国家自然科学基金(31972107) （31972107）
国家自然科学基金重点项目(U20A2067). （U20A2067）
