中国食品添加剂2024，Vol.35Issue(10)：164-171,8.DOI:10.19804/j.issn1006-2513.2024.10.020
超声波辅助制备软枣猕猴桃果胶及其在凝固型酸奶中的应用
Ultrasound-assisted preparation of Actinidia arguta Sieb.et Zucc pectin and its application in set yogurt
摘要
Abstract
Peel and seeds of Actinidia arguta Sieb.et Zucc were used to extract pectin,with pectin yield as the evaluation index.The process of ultrasonic assisted preparation of pectin from Actinidia arguta Sieb.et Zucc was optimized through single-factor and response surface optimization experiments.Then it was used as emulsifying stabilizer in the production of set yoghurt to compare its sensory quality and suspension stability with regular yogurt and commercially available yogurt.The optimal ultrasonic-assisted extraction process was found to be as follows:liquid-to-material ratio of 1∶110 g/mL,ultrasonication time of 10 min,extraction temperature of 80℃,pH of 2.3,ultrasonic power of 200 W,and extraction time of 60 min,resulting in a pectin yield of(23.98±0.21)%.The sensory quality and suspension stability of the yogurt prepared with this pectin as an emulsifying stabilizer were superior to regular yogurt and comparable to commercially available yogurt.These results indicated that the pectin of Actinidia arguta Sieb.et Zucc could be applied as a food additive in food processing,enriching the variety of food additives and promoting the development and utilization of by-products from Actinidia arguta Sieb.et Zucc processing,thereby driving the local economic development in Jilin Province.关键词
软枣猕猴桃/果胶/超声波辅助提取/乳化稳定剂Key words
Actinidia arguta Sieb.et Zucc(AS.Z)/pectin/ultrasound-assisted extraction/emulsion stabilizer分类
轻工纺织引用本文复制引用
杜欣宁,刘力奇,王铁男,隋雨含,李想,陈丽娜..超声波辅助制备软枣猕猴桃果胶及其在凝固型酸奶中的应用[J].中国食品添加剂,2024,35(10):164-171,8.基金项目
吉林省科技厅项目(20220202072NC) （20220202072NC）
