添加粉对KGM Sol的粘贴,风湿性质和凝质感的影响
Liling Deng1,2, Yan Li1, Geng Zhong3
1Chongqing Key Laboratory of High Active Traditional Chinese Drug Delivery System, Chongqing Engineering Research Center of Pharmaceutical Sciences, Chongqing Medical and Pharmaceutical College, Chongqing 401331, PR China.
ACS omega
|September 25, 2023
概括
将玉米,大麻和土豆等本地粉添加到konjac glucomannan (KGM) 豆腐中,可以改善其质地和风味. 这些粉增强了凝.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
- 类风病学 类风病学 类风病学
背景情况:
- 康杰克豆腐是一种基于康杰克葡萄甘 (KGM) 的凝,是一种低热量,健康的食物,因其填充性而受欢迎.
- 纯康杰克豆腐表现出不良特征,包括硬质地和加热后不良的口味保留,限制了其用途.
研究的目的:
- 调查三种本土粉玉米粉 (CS),Canna edulis Ker粉 (CKS) 和土豆粉 (PS) 对康雅克葡萄甘 (KGM) 溶液的粘合和质性质的影响.
- 通过结合不同的粉来评估konjac豆腐的结构,纹理,脱水和风味的改善.
主要方法:
- 康杰克豆腐样品通过将不同度的CS,CKS和PS纳入KGM溶液中来制备.
- 分析包括结构检查,质地分析,脱水测量和感觉风味评估.
- 评估了风病学特性和凝粘度,以确定粉的最佳度.
主要成果:
- 确定最佳度为4.2%CS,0.85%CKS或0.85%PS,导致KGM凝具有显著更高的粘度和结构稳定性.
- 与纯KGM相比,结合这些粉的Konjac豆腐表现出优越的纹理配置分析指数.
- 微观结构分析揭示了konjac-starch豆腐中的片状网络结构.
结论:
- 添加本地粉有效地提高了康杰克豆腐的质量.
- 与纯 konjac 豆腐相比,粉的结合导致了改善的质地,减少了脱水,并增强了风味配置.
- 这项研究提供了一种可行的方法来改善康杰克豆腐的感觉和物理特性,以吸引更广泛的市场.
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