摘要
目的:探索葡甘露聚糖在食品方面的增稠性应用研究,从而促进其在食品行业的发展。方法:使用平行对照试验研究葡甘露聚糖的流变性。从浓度、加热温度、加热时间、pH值、静止时间等对魔芋葡甘露聚糖的黏度影响进行了一系列的试验。结果:得出了葡甘露聚糖的黏度不同程度受浓度、温度、加热时间、pH值、静止时间的影响;最佳浓度、温度、加热时间、pH值和静止时间分别为0. 6%、75℃、150min、7和4天。最后,在果冻中进行了具体增稠性应用研究和分析。
Objective： Explore the application of glucomannan in food thickening so as to promote its development in the food industry.Method：The rheological properties of glucomannan were studied by parallel controlled trials.The effects of concentration,heating temperature,heating time,pH value and static time on the viscosity of konjac glucomannan were studied.Result：It is concluded that the viscosity of glucomannan is affected by concentration,temperature,heating time,pH value and static time in varying degrees.The optimum concentration,temperature,heating time,pH and resting time were 0.6%,75 ℃,150 min,7 and 4 days respectively.Finally,the application and analysis of specific thickening in jelly were carried out.
作者
李小菊
李治军
李惠成
张兵
苏鹏元
刘维涛
Li Xiaoju;Li Zhijun;Li Huicheng;Zhang Bing;Su Pengyuan;Liu Weitao(College of Chemistry and Chemical Engineering,Longdong University,Qingyang 745000,China)
出处
《山东化工》
CAS
2018年第22期5-7,10,共4页
Shandong Chemical Industry
基金
青年科学基金项目《柔性共价有机框架的构建及其动态响应行为研究》(201702089)
陇东学院博士科研启动资金资助项目《天然高分子材料的研究与应用》(XYBY1409)
甘肃省应用化学省级重点学科建设项目(GSACKS20130113)
Supported by the Key Constructive Disciplines of Longdong University(LDXYKCD201704)
作者简介
李小菊（1988-），女，甘肃天水人，助教，硕士，研究方向为天然产物提取分离;;通信作者 ：刘维涛 （1984-），甘肃庆阳人，硕士，研究方向矿物分离。
