摘要
明胶溶液冷却后,所生成凝胶的融化温度非常接近人体口腔温度,因此明胶冻具有入口即化的软嫩口感。明胶曾在食品、医药行业中被广泛应用,但是近几年由于素食主义的兴起、疯牛病等食源性疾病的威胁以及蓝帆皮劣质明胶复现,明胶的使用受到极大限制。通过对比不同配比的卡拉胶-魔芋胶混合体系及明胶体系在不同质量分数下凝胶强度、凝胶弹性和凝胶持水性,寻找各项性能最接近明胶的复合胶配比,并通过测定明胶及混合胶的耐温性等来为混合胶的使用提供基础数据。
Gelatin solution after cooling gel melting temperature is very close to that of human oral temperature. Therefore, the gelatin with the entrance of the soft and delicate taste, so gelatin once in the food, pharmaceutical industry is widely used. But in recent years due to vegetarianism rise, mad cow disease and other food source disease threats and sail skin inferior gelatin reproduction, the use of gelatin by restricted maximum. The contrast of different ratio of carrageenan-konjac powder mixtures and gelatin system through under different concentration gradient freezing strength, elastic gel, gel to water properties, looking for the properties of comprehensive closest to the gelatin composite glue ratio, and through determination of gelatin and mixed adhesive resistance temperature and to provide the basic data for the use of mixed gum.
出处
《农产品加工（下）》
2015年第9期12-14,共3页
Farm Products Processing
关键词
明胶
复合胶
凝胶强度
gelatin
composite adhesive
gel strength
作者简介
吴津蓉（1974-），女，硕士，讲师，研究方向为食品添加剂应用及食品新产品开发。
