亲水性胶体对玉米鲜湿面水分迁移及质构的影响

曲秦坤; 张岚; 陈玥彤; 邱天昊; 郭利凤; 王辉

doi:10.13386/j.issn1002-0306.2020.15.008

亲水性胶体对玉米鲜湿面水分迁移及质构的影响

曲秦坤^1,2,
张岚^1, ,,
陈玥彤¹,
邱天昊¹,
郭利凤¹,
王辉¹

1. 吉林医药学院公共卫生学院, 吉林吉林 132013;
2. 大连海洋大学食品科学与工程学院, 辽宁大连 116023

基金项目:

大学生创新创意大赛。

详细信息

作者简介:
曲秦坤(1995-),男,硕士研究生,研究方向:生物反应器与功能性食品,E-mail:2331421017@qq.com。

通讯作者:
张岚(1980-),女,博士,副教授,研究方向:生物反应器与功能性食品,E-mail:lan4531@163.com。

中图分类号: TS201.1
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出版历程
- 收稿日期: 2019-10-09
- 网络出版日期: 2020-11-12
- 刊出日期: 2020-07-31

Effects of Hydrocolloids on Water Migration and Texture of Fresh Corn Noodles

1. College of Public Health, Jilin Medical University, Jilin 132013, China;
2. College of Food Science and Engineering, Dalian Marine University, Dalian 116023, China

摘要

摘要: 本文研究三种亲水性胶体海藻酸钠、黄原胶、卡拉胶对玉米鲜湿面水分分布与迁移以及产品质构特性的影响。结果显示,添加亲水性胶体后,玉米鲜湿面相比未添加亲水性胶体硬度、胶着性质构指标上升,黏着性下降,且与未添加亲水性胶体组具有显著性差异(P<0.05);鲜湿面中结合水含量增加,自由水含量降低;自由水弛豫时间T₂₃向自由度小的方向偏移。海藻酸钠添加量6 g/kg、黄原胶添加量为8 g/kg以及卡拉胶添加量为8 g/kg时质构特性好。分析表明,亲水性胶体可以有效的改良鲜湿面质构特性,增强持水能力,降低水分迁移速率,其中海藻酸钠添加量为6 g/kg时效果最好。
- 鲜湿面 /
- 亲水性胶体 /
- 水分迁移 /
- 质构特性
Abstract: The effects of three kinds of hydrophilic colloids, sodium alginate, xanthan gum and carrageenan, on the moisture distribution and migration of fresh corn noodles and the texture characteristics of the product were studied. The results showed that when hydrophilic colloids were added, the hardness and adhesion properties of fresh and wet surface of maize increased and the adhesion decreased compared with the group without hydrophilic colloid (P<0.05). The bound water content in fresh wet surface increased, while the free water content decreased. The free water relaxation time T₂₃ deviates towards the direction of small degrees of freedom. The properties of sodium alginate were good when the content of sodium alginate was 6 g/kg, the content of xanthan gum was 8 g/kg and the content of carrageenan was 8 g/kg. Analysis showed that hydrophilic colloid could effectively improve the texture characteristics of fresh and wet surface, enhance water holding capacity, and reduce water migration rate. This experiment showed that the effect was best when the sodium alginate was added at 6 g/kg.
- fresh corn noodles /
- hydrophilic /
- water translocation /
- texture characteristics