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连翘叶风味爆珠的制备工艺研究
引用本文:杨钰昆,杨岚清,梁小祥,王小敏.连翘叶风味爆珠的制备工艺研究[J].食品科技,2022(1).
作者姓名:杨钰昆  杨岚清  梁小祥  王小敏
作者单位:山西大学生命科学学院;山西中医药大学中药与食品工程学院
基金项目:国家自然科学基金面上项目(32072301)。
摘    要:利用冷冻反向成球技术,即将乳酸钙和黄原胶复配成芯液后,冷冻为小球,然后置于常温放置的海藻酸钠-低酯果胶复合溶液中,蒸馏水漂洗后用壳聚糖溶液固化,制得爆珠。以跌落测试、质构分析作为主要评判标准,并观察小球的成球性,得到爆珠的最佳制作工艺。为丰富爆珠的营养价值和口感,将具有药食两用价值的连翘叶提取物加入爆珠芯液中,以感官评分为标准,通过单因素试验和正交试验得到连翘叶风味爆珠的最佳制备工艺。试验结果表明,爆珠的最佳制备工艺为:成球反应时间10 min、海藻酸钠-低酯果胶复合溶液浓度0.6%(w/w)、芯液添加量400 μL;连翘叶风味爆珠芯液的最佳工艺配方为:连翘叶提取物载入量3%(w/w)、白砂糖载入量8%(w/w)、黄原胶载入量0.2%(w/w)。该结果可为连翘叶的开发利用提供科学依据,为风味爆珠的研发提供工艺参考。

关 键 词:爆珠  风味爆珠  冷冻反向成球技术  连翘叶

Optimization of Production Process of Forsythia Leaf Flavored Liquid-Core Hydrogel Beads
YANG Yukun,YANG Lanqing,LIANG Xiaoxiang,WANG Xiaomin.Optimization of Production Process of Forsythia Leaf Flavored Liquid-Core Hydrogel Beads[J].Food Science and Technology,2022(1).
Authors:YANG Yukun  YANG Lanqing  LIANG Xiaoxiang  WANG Xiaomin
Affiliation:(School of Life Science,Shanxi University,Taiyuan 030006,China;College of Traditional Chinese Medicine and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,China)
Abstract:Liquid-core hydrogel beads were prepared using the technology of frozen reverse spherification in this experiment.Specifically,after compounding calcium lactate and xanthan gum into the core liquid,the mixture was frozen into small balls,then the small balls were placed in a composite solution of sodium alginate-low ester pectin at room temperature,and then solidified with a chitosan solution after distilled water rinsing to make liquid-core hydrogel beads.To get the best craftsmanship for liquid-core hydrogel beads,drop test,texture analysis as the main criteria were selected as the indicators.During the process,the evalution of sphericity was observed at the same time.In order to enrich the nutritional value and taste of the liquid-core hydrogel beads,the extract of Forsythia leaf,which has a medicinal and edible value,was added to the liquid-core hydrogel beads.And the sensory score was used as the standard to obtain the flavor burst of the Forsythia leaf through a single factor test and an orthogonal test.Experimental results showed the best production process for liquid-core hydrogel beads was as follows:ball formation reaction time was 10 min,the concentration of sodium alginate-low ester pectin composite solution was 0.6% (w/w),and the amount of core liquid added was 400 μL;The best preparation process of Forsythia leaf flavored liquid-core hydrogel beads was as follows:forsythia leaf extract loading quantity was 3% (w/w),white sugar loading quantity was 8% (w/w),xanthan gum loading quantity was 0.2% (w/w).This experiment can provide a scientific thinking for the development and utilization of Forsythia leaves,and provide a process reference for the research and development of favored liquid-core hydrogel beads.
Keywords:liquid-core hydrogel beads  flavored liquid-core hydrogel beads  frozen reverse spherification  Forsythia leaf
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