食品科学2024，Vol.45Issue(18)：272-281,10.DOI:10.7506/spkx1002-6630-20230922-212
食品增稠剂对果酱质地的影响研究进展
Research Progress on the Effects of Food Thickeners on the Texture of Jam
摘要
Abstract
Jam,as a common processed fruit product,has a long history of consumption and is widely loved by consumers due to its diverse products and rich nutrition.The texture of traditional jam can only be formed under high sugar(55%-75%)and highly acidic(pH 2.0-3.5)conditions,which is a challenge for the production of low-sugar jam.In addition,the texture of jam is vulnerable to damage during transport and storage,leading to jam quality deterioration.Food thickeners,food additives that increase the viscosity,consistency and gel strength of liquid foods,are widely used for promoting the formation of the texture of low-sugar jam and maintaining its stability during transport and storage.In this article,the deterioration phenomenon and formation theory of jam texture are reviewed.The thickening or gelling mechanism of food thickeners(e.g.,pectin)and their application in jam are described with a focus on the effects of food thickeners on the sensory attributes,texture,rheological properties,and microstructure of jam.Moreover,several possible future research directions are proposed,aiming to provide ideas for the development and application of thickeners in jam.关键词
果酱/增稠剂/质地/凝胶/流变学Key words
jam/thickener/texture/gel/rheology分类
轻工纺织引用本文复制引用
刘星宇,高婧宇,彭郁,李茉,倪元颖,温馨..食品增稠剂对果酱质地的影响研究进展[J].食品科学,2024,45(18):272-281,10.基金项目
"十四五"国家重点研发计划重点专项(2022YFD2100803-01) （2022YFD2100803-01）
