食品与发酵工业2025，Vol.51Issue(18)：83-91,9.DOI:10.13995/j.cnki.11-1802/ts.041395
明胶可食着色体系的制备及其在白巧克力中的应用
Preparation of gelatin based edible coloring systems and its application in white chocolate
摘要
Abstract
In this study,a series of edible coloring systems were prepared with gelatin as the connecting material,edible iron oxide as the color material,and tween 80 as the auxiliary agent,and were used to regulate the color of white chocolate.The results showed that when the contents of tween 80 were 3.3％,1.6％,and 5.0％,the dispersion of iron oxide red,iron oxide yellow and iron oxide black were stable,respectively.Under these tween 80 contents,the gelatin/iron oxide-based coloring systems had excellent color,low precipita-tion rate,high 3ITT recovery rate,high thixotropic ring area,high thixotropic index,and high expansion elastic modulus.When the colo-ring systems were used to regulate white chocolate,they could fully interact with white chocolate components,improve the texture,and enhance the thermal stability of white chocolate.The experiment showed that the gelatin/iron oxide-based edible coloring system can effec-tively regulate food properties and provide a reference for the development and application of innovative food.关键词
明胶/色料/可食着色体系/流变学/白巧克力Key words
gelatin/pigments/edible coloring systems/rheology/white chocolate引用本文复制引用
苏提森,马浩然,朱俊成,乔世豪,杨雨馨,马良,张宇昊,王洪霞..明胶可食着色体系的制备及其在白巧克力中的应用[J].食品与发酵工业,2025,51(18):83-91,9.基金项目
国家自然科学基金青年项目(32202072) （32202072）
重庆市大学生创新创业训练计划资助项目(S202310635006) （S202310635006）
十四五国家重点研发计划项目(2023YFD2100205) （2023YFD2100205）
国家自然科学基金面上项目(32372353) （32372353）
