摘要
果酱是一种常见的水果加工制品,其种类繁多且营养丰富,具有悠久的消费历史和广大的消费受众。传统果酱的质地需要在高糖(55%~75%)、高酸(pH 2.0~3.5)等条件下形成,这对低糖果酱的制作是一种挑战。另外,果酱的质地在贮藏运输等过程中也容易受到破坏,从而影响果酱的品质。食品增稠剂是一类可以增加流体食品黏度、稠度、凝胶强度的食品添加剂,能够促进低糖果酱质地的形成,维持果酱在贮藏运输等过程中的稳定性。本文综述了果酱质地的形成原理和劣变现象,阐述了果胶等多种食品增稠剂以增稠或胶凝的机制在果酱中的应用现状,重点探讨了食品增稠剂对果酱制品感官特性、质构特性、流变特性、微观结构等的影响,并展望了其未来的研究方向,旨在为增稠剂在果酱产业中的开发与应用提供思路。
Jam,as a common processed fruit product,has a long history of consumption and is widely loved by consumers due to its diverse products and rich nutrition.The texture of traditional jam can only be formed under high sugar(55%–75%)and highly acidic(pH 2.0–3.5)conditions,which is a challenge for the production of low-sugar jam.In addition,the texture of jam is vulnerable to damage during transport and storage,leading to jam quality deterioration.Food thickeners,food additives that increase the viscosity,consistency and gel strength of liquid foods,are widely used for promoting the formation of the texture of low-sugar jam and maintaining its stability during transport and storage.In this article,the deterioration phenomenon and formation theory of jam texture are reviewed.The thickening or gelling mechanism of food thickeners(e.g.,pectin)and their application in jam are described with a focus on the effects of food thickeners on the sensory attributes,texture,rheological properties,and microstructure of jam.Moreover,several possible future research directions are proposed,aiming to provide ideas for the development and application of thickeners in jam.
作者
刘星宇
高婧宇
彭郁
李茉
倪元颖
温馨
LIU Xingyu;GAO Jingyu;PENG Yu;LI Mo;NI Yuanying;WEN Xin(Key Laboratory of Fruit&Vegetable Processing,Ministry of Agriculture and Rural Affairs,National Fruit and Vegetable Processing Engineering Research Center,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第18期272-281,共10页
Food Science
基金
“十四五”国家重点研发计划重点专项(2022YFD2100803-01)。
