摘要
可得然胶是由微生物发酵产生的多糖,也是一种膳食纤维。凉皮回生是制约其工业化生产的瓶颈问题。为探究可得然胶对方便预制凉皮回生的影响,在凉皮中添加质量分数0~1.0%的可得然胶,4℃冷藏3 d研究其对凉皮保存品质的影响。结果表明:随着可得然胶添加质量分数由0增大至1.0%,凉皮的硬度从273.18 g降低至230.98 g,咀嚼度从122.74减小至91.96。低场核磁(LF-NMR)分析表明,可得然胶能够使水分子与样品的结合更为紧密,凝胶持水性增强;扫描电镜观察发现,添加可得然胶的凉皮内部结构变得致密。凉皮相对结晶度从11.1%降低至8.3%;短程有序度随添加量的增加而降低,回生焓值由5.2 J/g降低至4.3 J/g。当可得然胶添加量为0.8%时感官评分最高,冷藏3 d凉皮的硬度值比对照低15.5%,延缓了凉皮在冷藏过程中的品质劣变。本研究为可得然胶在凉皮及淀粉质食品中抗回生的应用提供参考。
Curdlan is a bacterial polysaccharide,which is also a dietary fiber.The retrogradation of Liangpi during storage was a bottleneck restricting its industrialization.In order to explore the effect of curdlan on the retrogradation of Liangpi,0~1.0% curdlan was added to Liangpi.And it was stored at 4 ℃ for 3 days to study the effect of curdlan on its preservation quality.The results showed that the hardness of Liangpi decreased from 273.18 g to 230.98 g,and the chewiness decreased from 122.74 to 91.96 with the amount of curdlan increased from 0~1.0%.Low-field nuclear magnetic(L-NMR) analysis showed that curdlan could bind water molecules more tightly and the water holding capacity of gel was enhanced.Scanning electron microscope showed that the internal structure of Liangpi became dense.The relative crystallinity decreased from 11.13% to 8.28%.The short-range order of Liangpi decreased and the enthalpy of retrogradation decreased from 5.2 J/g to 4.33 J/g as the amount of curdlan increased.The sensory score was the highest with 0.8% curdlan.The hardness of Liangpi was 15.5% lower than that of the control.The curdlan delayed the quality deterioration of Liangpi during refrigeration.This study provided a reference for the application of curdlan in anti-retrogradation of Liangpi and starch products.
作者
伏佳静
马珂莹
蒲华寅
邝吉卫
黄峻榕
FU Jiajing;MA Keying;PU Huayin;KUANG Jiwei;HUANG Junrong(School of Food Science and Technology,Shaanxi University of Science and Technology,Xi'an 710021,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2022年第11期90-97,共8页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(31772012)
陕西省教育厅科研计划项目(2022NY-011)。
