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食品研究与开发:2024,45(10):29-35
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基于脂肪替代品的柠檬果胶凝胶特性
(1.西华大学食品与生物工程学院,四川成都 610039;2.广汉市迈德乐食品有限公司四川省牛油加工工程技术研究中心,四川广汉 618305;3.川渝共建特色食品重庆市重点实验室,四川成都 610039;4.食品微生物四川省重点实验室,四川成都 610039;5.成都纺织高等专科学校轻工与材料学院,四川成都 611731)
The Properties of Lemon Pectin Gel Based on Fat Substitutes
(1.College of Food Science and Biological Engineering,Xihua University,Chengdu 610039,Sichuan,China;2.Sichuan Beef Tallow Processing Engineering Technology Research Center,Guanghan Medele Food Co.,Ltd.,Guanghan 618305,Sichuan,China;3.Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing,Chengdu 610039,Sichuan,China;4.Food Microbiology Key Laboratory of Sichuan Province,Chengdu 610039,Sichuan,China;5.School of Light Industry and Materials,Chengdu Textile College,Chengdu 611731,Sichuan,China)
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投稿时间:2023-03-13    
中文摘要: 为提高柠檬皮渣的经济效益,拓宽柠檬高酯果胶在脂肪替代品中的应用,该文针对果胶凝胶作为固态脂肪替代品的相关要求,探讨柠檬高酯果胶的凝胶特性。以柠檬皮渣为原料采用超声辅助柠檬酸法提取果胶,考察柠檬果胶凝胶质构的影响因素,并在质构结果基础上进一步分析果胶质量分数对凝胶流变学特性及持水性能的影响。结果表明,所制备的柠檬果胶为高酯果胶,影响其凝胶质构特性的主要因素有果胶质量分数、蔗糖质量分数和pH值。当果胶质量分数为1.8%、蔗糖质量分数为68%、pH 值为2.7 时果胶凝胶具有最好的质构特性、流变性及持水性,此时果胶凝胶结构最为稳定,综合性能最优。
Abstract:In order to improve the economic benefits of lemon peel residue and broaden the application of lemon high-ester pectin in fat substitutes,this study explored the gel characteristics of lemon high-ester pectin for the requirements of pectin gel as a solid fat substitute.Firstly,pectin was extracted from lemon peel residue by ultrasound-assisted citric acid method,and the influencing factors of lemon pectin gel texture were investigated. The influence of pectin mass fraction on the rheological properties and water-holding properties of the gel was further analyzed on the basis of the textural results. The results showed that the prepared lemon pectin was a high-ester pectin,and the main factors affecting its gel texture characteristics were pectin mass fraction,sucrose mass fraction and pH value. When the pectin mass fraction was 1.8%,sucrose mass fraction was 68% and pH value was 2.7,the pectin gel had the best textural characteristics,rheological properties and water holding capacity,and the pectin gel had the most stable structure and the optimal overall performance.
文章编号:202410005     中图分类号:    文献标志码:
基金项目:四川省科技计划项目(2020YFN0149)
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