亲水胶体在牛奶布丁中的应用

2015367116Green’sBioengineering(Shenzhen)Co.,Ltd.(Shenzhen518105)AbstractWithfreshmilkandsugarasrawmaterials,theapplicationofhigh-acylgellangum,low-acylgellangum,carrageenan,locustbeangum,xanthangum,konjacgum,pectin,agar,CMC-Naandgelatinwerestudied.Theeffectofvarietyandamountofhydrocolloidsonthestructuralstate,tasteandflavor&aromaofmilkpuddingwasstudied.Theresultsshowedthatsixhydrocolloidscouldformgels.Thebestsuitablevalueofhigh-acylgellangum,low-acylgellangum,carrageenan,pectin,agarandgelatinwas0.2%,0.1%,0.2%,0.7%,0.3%and1.1%,respectively.Complexformulationofgelatin,carrageenanandhighacylgellangumwasstudiedthroughorthogonalexperiment.Theexperimentalresultsshowedthattheaddedcontentofgelatin,highacylgellangumandcarrageenanwere0.4%,0.1%and0.1%,respectively,thetotalcontentwas0.6%,thesensoryevaluationscorewasthehighest.Keywordshydrophiliccolloids;milkpudding;sensoryevaluation201536711720153671182015367119KKKR2015367120CollegeofFoodScience,HainanUniversity(Haikou570228)AbstractTilapiawasusedasmainmaterialwithassistancesofricewinelees,saltandspices,combiningwithcuringprocessandwineleespicklingprocess.Thefoodflavorwasdevelopedundervacuumconditionwhichdeterminedwithsingle-factorexperiments.Basedonthesinglefactorexperiment,themoisturecontentoftilapia,theamountofsaltintheprocessofcuringandwineleespickling,theratiooftilapiatowineleesandpicklingtimewereinvestigatedemphatically.Theresultshowedthatphysicochemicalandsensoryqualityofproductswasthebestwhenmoisturecontentoftilapiawas50%,saltamountwas20%oftheweightoftilapia,wineleesistwiceoftilapiainweightandpicklingtimewas7d.Theproducthasadvantageofreadytoeat,brightcolor,palatedfullness,hardtextureandrichinnutrition.Keywordstilapia;flavorfood;processingtechnology