引用本文:白菊红,康建平,张星灿,刘 建,华苗苗,杨 建,钟雪婷.亲水胶体对苦荞冻糕的抗老化作用[J].粮油食品科技,2019,27(4):12-18.
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亲水胶体对苦荞冻糕的抗老化作用
白菊红1, 康建平1,2, 张星灿2, 刘 建1, 华苗苗1, 杨 建1, 钟雪婷1
1.四川东方主食产业技术研究院,四川 成都 611130;2.四川省食品发酵工业研究设计院,四川 成都 611130
摘要:
以感官评价和硬度为指标,研究单一亲水胶体(黄原胶、瓜尔胶、海藻酸钠、羟丙基甲基纤维素、卡拉胶)对苦荞冻糕抗老化作用的影响,筛选出抗老化效果良好的3种亲水胶体,在此基础上以硬度为指标,采用响应面分析法确定苦荞冻糕最佳复配亲水胶体抗老化剂。结果表明,最优抗老化剂配方为0.13%黄原胶、0.17%海藻酸钠、0.24%卡拉胶(以浆液总重计),经实验验证,在-4 ℃条件下添加了复配亲水胶体的苦荞冻糕贮藏时间可延长至原来的2倍(14 d)。
关键词:  苦荞冻糕  抗老化  响应面  亲水胶体
DOI:
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基金项目:
Anti-aging effect of hydrocolloid on tartary buckwheat parfaith
Abstract:
The effects of mono-hydrophilic colloid (xanthan gum, guar gum, sodium alginate, hydroxypropyl methylcellulose and carrageenan) on the anti-aging of tartary buckwheat parfait were studied with sensory evaluation and hardness as indexes, and three kinds of hydrophilic colloid with better anti-aging effect were screened out.Based on this, the optimal anti-aging agent of tartary buckwheat parfait was determined by response surface analysis method. The results showed that the optimal anti-aging agent formula was 0.13% of xanthan gum, 0.17% of sodium alginate and 0.24% of carrageenan(calculated bytotal slurryweight). The storage time of tartary buckwheat parfait with compound hydrophilic colloids was prolonged by 2 times (14 days) of that without hydrocolloid the at -4 ℃.
Key words:  tartary buckwheat parfait  anti-aging  response surface  hydrocolloid