包装与食品机械2024，Vol.42Issue(5)：40-48,9.DOI:10.3969/j.issn.1005-1295.2024.05.005
可食用材料制备液芯酸奶球及其性能研究
Study on the preparation and properties of liquid-core yogurt balls based on edible materials
摘要
Abstract
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 liquid-core yogurt balls.The bursting force,elasticity,weight loss rate,and sensory evaluation of liquid yogurt balls were compared.The effects of pectin modification combined with 3-layer assembly on the performance of liquid yogurt balls were explored.The interaction between various substances was analyzed by infrared spectroscopy and scanning electron microscopy.The results show that the performance of the prepared modified liquid core yogurt balls rather deteriorates with the increase of pectin mass concentration.However,compared with the liquid core yogurt ball prepared by sodium alginate only,the 3-layer liquid core yogurt ball modified by pectin has an increased bursting force of 240.51％,an increased elasticity of 26.89％,and a reduced weight loss of 91.09％.The shape of the ball remains stable and the surface condition is good during storage for 7 days.The preparation method of pectin modification combined with propolis,beeswax,and chitosan can significantly improve the performance of liquid yogurt balls and lay a foundation for the subsequent application.关键词
酸奶/可食性包装/海藻酸钠/果胶/蜂胶/壳聚糖Key words
yogurt/edible packaging/sodium alginate/pectin/propolis/chitosan分类
轻工纺织引用本文复制引用
杨小叶,王利强..可食用材料制备液芯酸奶球及其性能研究[J].包装与食品机械,2024,42(5):40-48,9.基金项目
中央高校基本科研业务费专项资金项目(JUSRP21115) （JUSRP21115）
江苏省食品先进制造装备技术重点实验室项目(FMZ201902) （FMZ201902）
