中国乳业 ›› 2023, Vol. 0 ›› Issue (2): 97-103.doi: 10.12377/1671-4393.23.02.19

• 乳品加工 • 上一篇    

明胶用量及其与卡拉胶复配对奶冻品质的影响

郭元博, 王思婷, 张成, 薛婧, 龙肇*   

  1. 中南林业科技大学食品科学与工程学院,湖南长沙 410000
  • 出版日期:2023-02-25 发布日期:2023-03-10
  • 通讯作者: * 龙 肇（1986-）,女,湖南益阳人,讲师,博士,研究方向为粮油副产物深加工,乳浊体系稳定性。
  • 作者简介:郭元博（1998-）,男,湖北襄阳人,硕士,研究方向为粮食油脂与蛋白质工程;王思婷（1998-）,女,湖南长沙人,本科,研究方向为食品加工与安全;张 成（1996-）,男,山东枣庄人,硕士,研究方向为食品加工技术与品质控制;薛 婧（1999-）,女,湖南常德人,硕士,研究方向为食品加工与安全。
  • 基金资助:
    基于米糠纤维粒子稳定的Pickering乳液稳定性调控与构效关系研究-湖南省教育厅优秀青年项目（21B0247）

Effects of Gelatin Dosage and its Compound Colloid on the Quality of Milk Jelly

GUO Yuanbo, WANG Siting, ZHANG Cheng, XUE Jing, LONG Zhao*   

  1. College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha Hunan 410000
  • Online:2023-02-25 Published:2023-03-10

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摘要： [目的]奶冻在储存过程中常出现失水现象,为提高奶冻贮藏中的品质和保水性。[方法]以不同时间下奶冻质构特性、持水力、感官品质指标评价奶冻品质,探究明胶添加量以及明胶-卡拉胶复配对奶冻品质的影响。[结果]随明胶添加量增大,水析率、回复性和弹性逐渐减小,硬度和咀嚼度逐渐增大,感官品质先提升后下降,明胶添加量为1.8%时奶冻品质最好;在总胶体用量为1.8%情况下,卡拉胶比例增大,水析率和弹性变化幅度小,硬度先增大后减小再增大,咀嚼度先减小后增大,回复性减小,感官品质先降低后提升最后持续降低,卡拉胶比例为7%时其奶冻品质最好。[结论]1.8%的胶体添加量下添加7%的卡拉胶与明胶复配提高了奶冻的贮藏品质,胶体复配可改善奶冻贮藏中品质下降问题。

关键词: 奶冻, 明胶, 卡拉胶, 质构特性, 感官特性

Abstract: [Objective]Milk jelly often loses water during storage.In order to improve the quality and water retention of milk jelly during storage. [Method]The quality of milk jelly was evaluated by the texture characteristics,water holding capacity,and sensory quality indicators of milk jelly at different times. The effect of the amount of gelatin added and the combination of gelatin and carrageenan on the quality of milk jelly was explored. [Result] With the increase of the amount of gelatin added,the hydration rate,resilience and elasticity gradually decreased,the hardness and chewability gradually increased,and the sensory quality first improved and then decreased. The quality of milk jelly was the best when the amount of gelatin added was 1.8%;When the total colloid dosage is 1.8%,the proportion of carrageenan increases,the water setting rate and elasticity change slightly,the hardness first increases and then decreases and then increases,the chewability first decreases and then increases,the resilience decreases,the sensory quality first decreases and then increases,and finally continues to decrease. When the proportion of carrageenan is 7%,the quality of milk jelly is the best. [Conclusion]Adding 7% carrageenan and gelatin at 1.8% colloid addition can improve the storage quality of milk jelly,and the colloid combination can improve the quality decline of milk jelly during storage.

Key words: milk jelly, gelatin, carrageenan, texture characteristics, sensory characteristics

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