文献类型：期刊文献

中文题名：葵盘果胶与羧甲基纤维素钠复配及其在果酱中的应用

英文题名：Mixed Gel of Sunflower Head Pectin/CMC and Its Application in Apple Jam

作者：王璐[1];叶玉稳[1];胡国华[1,2]

机构：[1]华东理工大学生物工程学院,上海200237;[2]华东理工大学苏州工程技术研究院/食品技术研究中心,江苏苏州215011

年份：2019

卷号：37

期号：6

起止页码：116

中文期刊名：食品科学技术学报

外文期刊名：Journal of Food Science and Technology

收录：CSTPCD;;EI(收录号：20212010367978);Scopus;北大核心:【北大核心2017】；CSCD:【CSCD_E2019_2020】；

基金：上海生物制造产业技术协同创新中心平台项目

语种：中文

中文关键词：葵盘果胶;羧甲基纤维素钠;协同作用;苹果果酱;凝胶强度

外文关键词：sunflower head pectin;CMC;synergistic effect;apple jam;gel strength

摘要：研究葵盘果胶与羧甲基纤维素钠的复配,旨在提高单一葵盘果胶的凝胶性质。在研究葵盘果胶凝胶性质的基础上,复配葵盘果胶、羧甲基纤维素钠,确定两者优化配比,并以苹果果酱的感官品质、凝胶强度为评价指标,确定复配凝胶在苹果果酱中的最佳配方。实验结果表明,当葵盘果胶与羧甲基纤维素钠质量比为10∶1至10∶4时,羧甲基纤维素钠可提高复配胶的凝胶强度,且复配凝胶应用在苹果果酱中的优化配比为葵盘果胶质量分数1.0%、羧甲基纤维素钠质量分数0.1%,制备得到的果酱感官品质较优,凝胶强度达到最大值(40.55±0.68) g/cm^2。故一定质量比的葵盘果胶与羧甲基纤维素钠进行复配在理论与实际应用中均具有协同作用。
The mixed gel of sunflower head pectin and CMC was studied to improve the gel properties of sunflower head pectin. Based on the gel properties of sunflower head pectin,the optimum ratio of sunflower head pectin and CMC was determined. The sensory quality and the gel strength of apple jam were evaluated, and the optimum formula of sunflower head pectin and CMC was determined as the mixed gel supplemented into the apple jam.When the mass ratio of sunflower and CMC was 10∶1 to 10∶4,the gel strength of the mixed gel was improved by CMC. The optimum formula of mixed gel applied in apple jam was 0.1% CMC(mass fraction) and 1.0% sunflower head pectin(mass fraction),the sensory quality was best and the gel strength of the apple jam reached the maximum value of(40.55±0.68) g/cm^2. So the mixed gel of certain ratio of sunflower head pectin and CMC has synergistic effects on theoretical and practical application.