摘要
新型凝胶糖果壁材起骨架支撑和密封芯材的作用,其性能直接决定凝胶糖果的质量。以明胶为壁材的凝胶糖果,具有力学性能好的优点,但热稳定性差。而卡拉胶为壁材时则表现出热稳定性强的特点,但力学性能差,不可在凝胶糖果壁材中单独使用。该文通过明胶、卡拉胶进行复合制备壁材,以提升新型凝胶糖果的力学性能和稳定性,制备出抗性评价(由耐温耐湿性和破裂压力两部分组成)较高的新型凝胶糖果,同时提升凝胶糖果贮藏期内感官评价的稳定性。综合稳定性指标将新型凝胶糖果贮藏期内品质指标综合为一个指标并进行了量化,从而判断新型凝胶糖果在贮藏期内稳定性的变化,进而比较不同贮藏温度下食品的稳定性。该文通过设计优化明胶、卡拉胶复合壁材配方,以明胶、卡拉胶和甘油为自变量,以感官评价和抗性评价为因变量,采用响应面试验确定明胶-卡拉胶壁材的最佳组成为明胶100份、卡拉胶3.4份和甘油30份。在壁材配方组成优化的基础上,分别采用明胶、明胶-卡拉胶复合制备凝胶糖果,并测定其在温度25、35、45℃下,贮藏90 d期间干燥失重和感官评价等品质指标的变化,根据品质指标变化得出其综合稳定性指标。
The wall material of the new gel candy serves as a crucial support and sealing core material,with its performance directly impacting the quality of the gel candy.While gelatin-based wall materials possess good mechanical properties,their thermal stability is insufficient.In contrast,carrageenan-based wall materials exhibit strong thermal stability but weak mechanical properties,rendering them unsuitable as standalone gel candy wall materials.In the study,the composite preparation of gelatin and carrageenan was utilized to enhance the mentioned mechanical properties and stability,thereby producing high resistance to temperature,moisture,and rupture pressure.Such utilization led to improved sensory evaluation stability during the gel candy storage period.Furthermore,the comprehensive stability index integrated the quality indices of new gel confectionery during the storage period into a single quantifiable standard,enabling the assessment of changes in stability and comparison of food stability under different storage temperatures.Using a response surface experiment with gelatin,carrageenan,and glycerol as independent variables and sensory evaluation and resistance evaluation as dependent variables,100∶3.4∶30 was found to be the optimal ratio of three independent variables for wall materials.Subsequently,gelatin and gelatin-carrageenan composite were utilized to prepare gel confections,and the changes in drying weight loss and sensory evaluation during a 90-day storage period at 25,35,and 45℃were measured.The comprehensive stability indexes were then determined based on the changes in quality indices.
作者
曹智琨
王吉祥
张连正
CAO Zhikun;WANG Jixiang;ZHANG Lianzheng(College of Chemical and Biological Engineering,Shandong University of Science and Technology,Qingdao 266590,China;Anhui Yiwan Biological Technology Co.Ltd.,Chizhou 247299,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第16期132-141,共10页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(22378235)
山东省自然科学基金面上项目(ZR2023MB114)。
关键词
新型凝胶糖果
壁材
响应面试验
贮藏
综合稳定性指标
new gel candy
wall material
response surface experiment
storage
comprehensive stability indicators
作者简介
第一作者:曹智琨,硕士,中级工程师;通信作者:张连正,副教授,E-mail:zhanglz@sdust.edu.cn。
