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山梨糖醇、甘露糖醇、麦芽糖醇和氢化淀粉水解物山梨糖醇和甘露糖醇有天然存在也可以人工制造,前者存在于许多种动植物体中,甘露糖醇以海藻和蘑菇中含量较多。麦芽糖醇是麦芽糖的氢化产物。氢化淀粉水解物是指上述糖醇和还原低聚糖等的混合产品。商品化生产除了甘露糖醇... 相似文献
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一、糖质甜味料蔗糖砂糖:通过葡糖基转移酶的作用,Parafinose 通过果糖基转移酶的作用,新蔗糖低龋蚀性混合糖:淀粉:通过环糊精、葡聚糖转移酶的作用~藕合糖低龋蚀性经分解一淀粉糖一{麦芽水怡竺色还原麦芽糖水怡水怡竺包还原水怡阵龋蚀性麦芽糖鲤壑麦芽糖醉}不依靠胰岛素葡萄糖丝塾山梨醇匕(异性化)一麟竺包甘露醇低龋蚀性不依靠胰岛素乳糖:___一全些鱼一___,二蔗酮糖双义乳杆菌因子棉籽:经分解一木掀一峥_木糖醇不依靠胰岛素天然蜂蜜:经除异物、混合、精制一~蜂蜜自然食品二、非糖质甜味料份成份味成甜味菊甜叶草甜甘天”甜味料一}配“体… 相似文献
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糖醇类营养型合成甜味剂的开发与应用 总被引:5,自引:0,他引:5
糖醇类合成甜味剂具有低甜度、低热量、营养型、安全性高、口感好、不引发龋齿、不影响血糖值等特点,可广泛应用于食品工业中,是一种典型的功能性食品添加剂。它的主要品种有山梨糖醇、麦芽糖醇、木糖醇、异麦芽糖醇、甘露糖醇、乳糖醇、赤藓糖醇等。 相似文献
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山梨糖醇、木糖醇、麦芽糖醇、异麦芽糖醇、乳糖醇和甘露糖醇等糖醇被国际粮农和卫生组织食品法典委员会确认为食品中可正常使用的食品添加剂。主要作为食糖的替代品。在美国,50%的糖醇用于食品,在日本,60%的糖醇用于食品,我国现时食品中糖醇的应用还不到10%。中国有13亿人口,对甜味剂及功能性甜味剂的需求量大,市场潜力巨大,大力开发糖醇在食品中的应用是食品生产商及糖醇企业的当务之急。 相似文献
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本文介绍了几种用于无糖月饼中的功能性甜味剂,并详细阐述了麦芽糖醇、木糖醇、山梨糖醇、低聚果糖、低聚异麦芽糖的物理化学特性、生理功能,及其应用于无糖月饼中存在的技术难题。 相似文献
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Hsien-Yi Huang & Kuo-Wei Lin 《International Journal of Food Science & Technology》2004,39(10):1009-1016
The gel strength and texture of konjac gel and mixed gels of konjac and various gums were measured after gelation at various concentrations of alkali. A selection of different alkaline reagents was used. Regardless of alkali concentration, increasing konjac levels caused a decrease in pH but an increase in hardness and strength of konjac/gellan gum mixed gels. The highest gel strength and hardness were given by mixed konjac/gellan gum gels using sodium carbonate as the gelling medium. Under similar gelling conditions, the addition of gellan gum resulted in the greatest gel hardness. Of the gums examined, a possible synergistic effect on konjac/gellan gum mixed gel texture was observed. 相似文献
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The starch digestibility and rheological properties of gels were evaluated in the presence of three non-starch polysaccharides (agar, xanthan gum and konjac glucomannan) with rice starch. Each polysaccharide was added to 30% (w/w) rice starch suspension at defined concentrations and starch gels were prepared. The extent of starch gel digestibility was determined by an in vitro method and rheological properties by a dynamic oscillatory test and a compression test. The added polysaccharides suppressed starch hydrolysis in the gels compared with the control, and a concentration dependency of this suppressive effect was observed. Adding agar and xanthan gum increased the storage shear modulus (G′) of starch gels, while adding konjac glucomannan decreased G′ values. The results indicate that the suppressive effect of non-starch polysaccharides on starch digestibility appears to be not only due to the rigidity of the gel, but also the interaction between starch and non-starch polysaccharides. 相似文献
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研究黄原胶、复合磷酸盐、魔芋粉及复合稳定剂对豌豆淀粉糊化、热及凝胶特性的影响。结果表明,黄原胶和魔芋粉显著增加了豌豆淀粉的峰值黏度、最终黏度等黏度参数,复合磷酸盐和复合稳定剂对豌豆淀粉这些特性表现出相反的作用。黄原胶和魔芋粉对凝胶化温度没有显著影响,但降低了豌豆淀粉凝胶化焓值,复合磷酸盐和复合稳定剂升高了豌豆淀粉凝胶化温度及凝胶化焓值。四种改良剂均降低了豌豆淀粉凝胶的强度和可塑性。黄原胶和魔芋粉对豌豆淀粉凝胶中水分流动性没有影响,而复合磷酸盐和复合稳定剂显著增加了豌豆淀粉凝胶中结合水和半结合水的比例。不同改良剂对豌豆淀粉凝胶的微观结构均有显著影响,其中魔芋粉的影响相对较小。 相似文献
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Mixed gels of konjac (1%, 2%) and gellan gum (0.25%, 0.5%) were incorporated into reduced-fat (18%) frankfurters and compared with reduced-fat and high-fat (28%) controls for physicochemical, textural, sensory properties and storage stability. C28 (control at 28% fat) had the highest (P<0.05) lightness (L*) and yellowness (b*) values but the lowest redness (a*). C28 had the lowest textural hardness, shear force value and sensory firmness but highest juiciness scores. Treatments containing konjac/gellan gum mixed gels were not different from C28 in sensory overall acceptability, among them K1G5 (1% konjac/0.5% gellan gum) was numerically higher. C18 had the highest TPC (~7.8 log CFU/g) after 12 weeks of storage, followed by gum-containing treatments. In conclusion, it appears feasible to incorporate konjac/gellan gum mixed gel at current levels to reduced-fat frankfurter for acceptable sensory merits with reasonable shelf life. 相似文献
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将浒苔经热水浸提制备的浒苔凝胶作为主要胶凝剂,对黄原胶、琼脂、魔芋胶、卡拉胶等常见果冻胶凝剂与浒苔凝胶复配成的混合胶的凝胶强度、凝聚性、弹性进行研究,以选取最佳果冻胶凝剂。结果表明浒苔凝胶、魔芋胶和卡拉胶复配形成的混合胶在凝胶强度、凝聚性、弹性方面均较好。选取浒苔凝胶、魔芋胶和卡拉胶,以凝胶强度为主要指标,采用L9(34)正交试验确定胶凝剂的最佳配比和用量为:魔芋胶:浒苔凝胶:卡拉胶=0.4%:0.5%:0.2%;结合影响果冻质量的凝胶强度、凝聚性、弹性三个指标,通过L9(34)正交试验筛选出混合胶复配制作果冻的配方为:混合胶添加量:白砂糖:柠檬酸=1.1%:20%:0.1%。按此配方制出的果冻口感细腻、风味爽口,在凝胶强度、凝聚性、弹性等方面均较好。 相似文献
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本研究分别将黄原胶和魔芋胶添加至鸭蛋清中制备碱诱导凝胶,以探究亲水胶体对凝胶高温液化的抑制作用,结果表明:与对照组相比,添加亲水胶后的蛋清凝胶黏度、储能模量和损耗模量增大明显(p<0.05),褐变强度增加了7.99%和33.21%;当黄原胶和魔芋胶的浓度由0.50%增加至1.50%,凝胶硬度值提高49.60%和119.56%,穿刺强度提高20.59%和78.42%,持水性提高1.02%和9.47%,且添加黄原胶的蛋清凝胶硬度、穿刺强度和持水性均显著大于魔芋胶(p<0.05)。两种胶的浓度均为1.00%时,蛋清凝胶的感官评分最高。两种亲水胶的加入会改变蛋白质的二级结构及凝胶内部的分子间作用力:黄原胶量的增加显著降低了离子相互作用(p<0.05),无规则卷曲减少了41.23%,α-螺旋增加了81.29%;魔芋胶量的增加显著降低了疏水相互作用(p<0.05),β-折叠减少了34.97%,无规则卷曲和α-螺旋分别增加了68.97%和70.37%;氢键和二硫键均随两种胶浓度的增加而增强。综上所述,添加黄原胶和魔芋胶均能抑制碱诱导蛋清凝胶在高温处理过程中的液化现象,且加入黄原胶所形成的凝胶质构特性和持水性优于魔芋胶,而魔芋胶对于凝胶褐变强度的影响大于黄原胶。 相似文献
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Rafael Coronato Eliza A. R. Biasutti Carlos W. P. Carvalho Maria V. E. Grossmann 《Starch - St?rke》2012,64(5):359-366
Cassava starch is an important ingredient in various foods. However, when processed, it develops some properties that are unsuitable for many industrial applications, such as unstable viscosity and excessive cohesiveness. To reduce those disadvantages, one alternative is a mixture of starch with hydrocolloids. The aim of this study was to evaluate the effect of 0:05, 0.1, 0.2, or 0.3% w/v gellan gum on the physical properties of pastes and gels of cassava starch in water and in milk systems. Differential scanning calorimetry (DSC), pasting properties, the texture profile, and the microstructure of gels were studied. The addition of gellan gum dispersions to the water system (WS) and the milk system (MS) gave rise to pastes with higher viscosity and, in the case of MS, with lower thermal and shear stability (higher breakdown). The addition of gellan gum had a greater textural effect on the MS, in which the addition of gellan at concentrations of 0.1 and 0.3% increased adhesiveness and decreased springiness of gels. Microscopy revealed a more uniform gel structure in the MS compared with the WS. Starch gelatinization temperatures were higher in MS than in WS. 相似文献
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为研究鸡血豆腐加工过程中复配胶联合超声处理对其品质的影响,选择添加不同配比的瓜尔豆胶与阿拉伯胶复配或瓜尔豆胶与魔芋胶复配,通过鸡血豆腐出品率确定其加工过程中的最佳凝血时间、加热温度、加热时间、血水比及超声条件,并进一步对其保水性、色泽和质构特性进行综合分析。结果表明:添加4 g/L瓜尔豆胶与魔芋胶复配(复配比5∶5)、凝血12 min、血水体积比1∶2.5、超声功率90 W、超声时间3 min、加热温度90 ℃、加热40 min条件下制备的鸡血豆腐,4 ℃贮藏48 h时的出品率比不添加复配胶非超声组(CK1)提高了15.91%,色泽和质构均有显著提升(P<0.05),由此说明瓜尔豆胶与魔芋胶复配联合超声处理能明显改善鸡血豆腐的综合品质。 相似文献
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The effects of adding non-starch polysaccharides (xanthan gum, guar gum, konjac glucomannan, and pectin) on the starch digestibility and viscosity of raw starch suspensions in a mixed system were determined. Each type of polysaccharide was added to high-amylose corn starch suspensions at defined concentrations. High-amylose rice starch suspensions mixed with xanthan and guar gum were prepared for comparison. The extent of starch digestibility was determined by an in vitro method, and the glucose diffusibility from the dialysis tube in the presence of polysaccharides was measured. The added polysaccharides were observed to decrease the starch digestibility in a mixed system. When compared at the same concentration, xanthan gum showed the most pronounced suppressive effect on starch digestibility and glucose diffusibility from the dialysis tube. The addition of polysaccharides increased the viscosity of the starch suspension. Significant relations were found between the extent of starch digestibility and the apparent viscosity at low shear rate. 相似文献