低酯果胶-奶粉凝胶珠的制备工艺优化与质构分析

Preparation process optimization and texture analysis of low ester pectin-milk powder gel beads

中文关键词:  低酯果胶  奶粉  凝胶珠  工艺优化

英文关键词:low ester pectin  milk powder  gel beads  process optimization

中文摘要:

      目的 以低酯果胶、奶粉作为载体原料, 通过乳酸钙络合, 制备低酯果胶-奶粉凝胶珠并优化其工艺。方法 通过单因素实验和质构分析探究乳酸钙浓度、固化时间、固化温度对凝胶珠硬度的影响。结果 经响应面分析优化, 确定低酯果胶-奶粉凝胶珠的最佳工艺条件为: 乳酸钙浓度4.6%、固化时间19 min、固化温度47.8 ℃, 此条件下低酯果胶-奶粉凝胶珠的硬度和含水量分别为38.410 gf、94.33%。结论 低酯果胶、奶粉可通过乳酸钙形成凝胶珠。本研究利用低酯果胶和奶粉开发口感和稳定性良好的凝胶珠, 同时确定了该产品最佳制备工艺, 为拓展果胶和蛋白等生物大分子的应用范围提供参考。

英文摘要:

      Objective To prepare low ester pectin-milk powder gel beads by using low ester pectin and milk powder as delivery carriers and combining with calcium lactate ball forming technology, and optimize the process. Methods The effects of calcium lactate concentration, curing time, and curing temperature on the hardness of gel beads were investigated by single factor experiment, using the texture profile analysis. Results The optimal processing conditions of low ester pectin-milk powder gel beads were determined by response surface analysis and optimization: Calcium lactate concentration of 4.6%, curing time of 19 min and curing temperature of 47.8 ℃. The hardness and water content of low ester pectine-milk powder gel beads were 38.410 gf and 94.33%, respectively. Conclusion Low ester pectin, milk powder can be formed by calcium lactate gel beads. In this study, the gel beads with good taste and stability are developed by using low ester pectin and milk powder, and the best preparation process of the product is determined, which provides a reference for expanding the application range of biological macromolecules such as pectin and protein.