可食用材料制备液芯酸奶球及其性能研究OA北大核心CSTPCD
Study on the preparation and properties of liquid-core yogurt balls based on edible materials
为解决酸奶粘附残留在包装壁材上的问题,制备性能优异的可食性酸奶球包装.以果胶-海藻酸钠复配共混,使用模具-反向成球法制备厘米级改性液芯酸奶球,放入蜂胶-蜂蜡-壳聚糖复合可食膜液中,组装成3层结构的液芯酸奶球.比较液芯酸奶球的爆破力、弹性、失重率及感官评价,探究果胶改性结合组装3层后对液芯酸奶球性能的影响,并采用红外光谱与扫描电镜分析各物质之间的相互作用.结果表明,随着果胶质量浓度的增大,制备的改性液芯酸奶球性能反而变差.与仅使用海藻酸钠制备的液芯…查看全部>>
In order to solve the problem of yogurt sticking on the packaging wall,the ready-to-eat yogurt ball packaging with excellent performance was prepared.The centimeter-scale modified liquid-core yogurt balls were prepared by using the mold-reverse spherification method after the pectin and sodium alginate were compounded and blended and then were put into the propolis-beeswax-chitosan composite edible film liquid to assemble into the 3-layer structure of the li…查看全部>>
杨小叶;王利强
江南大学机械工程学院,江苏无锡 214122江南大学机械工程学院,江苏无锡 214122||江苏省食品先进制造装备技术重点实验室,江苏无锡 214122
轻工业
酸奶可食性包装海藻酸钠果胶蜂胶壳聚糖
yogurtedible packagingsodium alginatepectinpropolischitosan
《包装与食品机械》 2024 (5)
40-48,9
中央高校基本科研业务费专项资金项目(JUSRP21115)江苏省食品先进制造装备技术重点实验室项目(FMZ201902)
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