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投稿时间：2023-12-12
投稿时间：2023-12-12
中文摘要: 为改善κ-卡拉胶在脂肪替代物制备中存在的脆性大、力学性能差和高温易分解等问题，以κ-卡拉胶和可得然胶为原料制备复合凝胶脂肪替代物（compound gel fat substitutes，CGFS），筛选出κ-卡拉胶和可得然胶最佳质量比为3∶7，考察多糖浓度、热处理时间、热处理温度和初始pH 值对κ-卡拉胶与可得然胶CGFS 质构和持水能力的影响。在此基础上，以硬度为响应值优化κ-卡拉胶与可得然胶CGFS 的制备工艺。结果表明：κ-卡拉胶与可得然胶CGFS 的最佳制备工艺为多糖浓度3.4%、初始pH6.3、热处理时间13 min，在此条件下CGFS 硬度值为（2 127.432±0.480） g。
Abstract:To improve the issues of high brittleness， poor mechanical properties， and thermal decomposition that κ-carrageenan exhibited in the preparation of fat substitutes. The optimal mass ratio of κ-carrageenan to curdlan in preparing compound gel fat substitutes （CGFS） using κ-carrageenan and curdlan as raw materials was determined to be 3∶7. The effects of polysaccharide concentration， heat treatment time， heat treatment temperature， and initial pH value on the texture and water-holding capacity of the κ-carrageenan and curdlan CGFS were investigated. On this basis， the optimal preparation process for κ-carrageenan and curdlan CGFS was determined by using hardness as the response value. The results showed that the optimal preparation process for κ-carrageenan and curdlan CGFS was a polysaccharide concentration of 3.4%， an initial pH value of 6.3， and a heat treatment time of 13 min. The hardness value of the CGFS under this condition is （2 127.432±0.480） g.
文章编号：202417016 中图分类号： 文献标志码：
基金项目:福建省自然科学基金项目（2022J01600）
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