基于组分调控的胶原蛋白肠衣凝胶糖果物性及感官品质

Physical and Sensory Properties of Collagen Casing Gelatinized Candy Regulated by Components Adjustment

摘要:

为了考察组分对胶原蛋白肠衣凝胶糖果物性及感官品质的影响，分别以显微结构、色差分析、物性分析、感官品质分析为手段，探究糖馅中高、低酰基结冷胶及蔗糖、果葡糖浆的最佳用量。结果表明，低酰基结冷胶用量与凝胶糖果的紧实程度、硬度和回弹力呈正相关，与顺滑感、融化性和润湿性呈负相关;高酰基结冷胶用量与贴合程度呈正相关。最终获得消费者喜爱的胶原蛋白肠衣凝胶糖果糖馅中各物质质量分数为：去离子水150%、果葡糖浆80%、蔗糖20%、低酰基结冷胶1.5%、高酰基结冷胶1.5%、乳酸钙1.0%、柠檬酸钠0.25%。

Abstract:

In order to investigate the effect of components on the physical and sensory properties of collagen casing gelatinized candy, the optimal amounts of high and low acyl gellan gum, sucrose and fructose syrup were explored by microstructure, chromaticity analysis, texture analysis and sensory evaluation. The results showed that the amount of low acyl gellan gum was positively correlated with the degree of firmness, hardness and resilience of gelatinous candy, but negatively correlated with smoothness, meltability and wettability. The amount of high acyl gellan gum was positively correlated with the degree of adhesion. Finally, the mass fraction of each substance in collagen casing gelatinous candy with the consumer preference was as follows: deionized water 150%, fructose syrup 80%, sucrose 20%, low acyl gellan gum 1.5%, high acyl gellan gum 1.5%, calcium lactate 1.0% and sodium citrate 0.25%.