溶胀温度对魔芋多糖龟苓膏质构及色度特性的影响

本文以龟苓膏粉、魔芋多糖、κ-卡拉胶及大豆分离蛋白为材料制得魔芋多糖龟苓膏，研究不同溶胀温度对龟苓膏凝胶质构及色度特性的影响．结果表明，随着溶胀温度的增加，凝胶强度、咀嚼性和析水率表现为先增大后减小趋势，回弹性变化不大；色差AE＊值先减小后增大，在95℃时达到最小值．溶胀温度为95℃时，龟苓膏的凝胶强度、回弹性及咀嚼性达到最大值，析水率和AE＊值达到最小值，此时龟苓膏的组织状态、色泽及弹性达到最佳，最终确定95℃为最佳的溶胀温度．

The Effects of Swelling Temperature on the Texture and Chrominance of Konjac Polysaccharide Guiling Gel

In this research, Konjac polysaccharide, κ-carrageenan, soybean protein isolate and gulling gel powder were the main raw materials to produce the Konjac polysaccharide gulling gel, and the effects of different swelling temperature were studied on the texture and chrominance of Konjae polysaccharide gulling gel. The results showed that, with the swelling temperature increasing, the gel strength, chewiness and syneresis rate of Konjac polysaccharide gulling gel tended to increase initially and decrease later on, the rebound resilience changed little, the value of chromatic aberration AE＊ changed from decreasing to increasing. It was proved in this research that when the swelling temperature was 95 ℃, the gel strength, the rebound resilience and chewiness arrived at their maximum while the water chromatography rate and the value of chromatic aberration AE＊ reached their minimum and that 95 ℃ was the best swelling temperature at which the texture, color and elasticity of gulling gel achieved the best.