摘要
为考察竹笋不溶性膳食纤维(insoluble dietary fiber,IDF)对果酱的流变及质构特性的影响,以草莓果酱为原料,加入不同比例的竹笋IDF,研究两者复配后果酱的流变、质构及微观结构的变化,并对其互作机理进行了初步探讨。结果表明:竹笋膳食纤维/果酱复配体系是典型的屈服-假塑性流体,并且随着竹笋IDF添加量的增加,稠度系数K增加,流体指数n减小。竹笋IDF的加入同时能够增加体系的弹性与黏性,加强果酱体系的固体特征并提高稳定性。随着竹笋IDF添加量的增加,果酱复配体系的硬度、咀嚼性、黏着性均增强。同时扫描电镜观察到,竹笋IDF的添加使果酱内部颗粒结合得更加紧密,凝胶性增强,当添加量达到3%时开始形成网孔状结构。
In order to investigate the influence of dietary fiber on the rheological, quality and structure of the jam, strawberry jam was mixed with different proportions of dietary fiber of bamboo shoots to study the changes of the rheological, quality and structure and microstructure, and then discussed the preliminarily mechanism. The results show that the bamboo shoot dietary fiber/jam mixed system is a typical yield pseudoplastic fluid. Adding bamboo shoots insoluble dietary fiber, the consistency coefficient K increases and the fluid index n decreases. At the same time, adding the bamboo shoots insoluble dietary fiber can increase the elastic and viscous system, strengthen the solid feature and improve the stability of jam. With the increase of the bamboo shoots insoluble dietary fiber in jam, the hardness, chewiness, adhesion of jam mixed system are enhanced. At the same time, scanning electron microscopy （SEM） observed, the bamboo shoots IDF make jam internal particles more closely, gel enhancements increased. And it began to form a mesh structure when the fiber amount was 3%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第3期83-88,共6页
Food and Fermentation Industries
基金
重庆市社会事业与民生保障科技创新专项一般项目(cstc2015shmszx80007)
中央高校基本科研业务费重点项目(XDJK2016B035)
中央高校基本科研业务费学生"双创"项目(XDJK2016E114)
关键词
竹笋不溶性膳食纤维
果酱
流变特性
质构特性
微观结构
bamboo shoots insoluble dietary fiber
jam
rheological
quality and structure
microstructure
作者简介
第一作者：本科生
郑炯副教授为通讯作者，E-mail：zhengjiong_swu@126．com。
