南酸枣糕成型机理的初探

探究南酸枣肉内源性多糖(果胶与纤维素)、外源性多糖、外源性低聚糖对南酸枣糕成型的影响,优化获得南酸枣糕配方。采用果胶酶和纤维素酶分别酶解枣肉中的果胶和纤维素,添加外源多糖到最佳配方中,并将白砂糖等量替换成其他低聚糖,通过流变仪与质构仪来初步考察其对南酸枣糕成型的影响。结果表明,内源性的果胶和纤维素均有利于南酸枣糕的成型,且果胶的成型效果明显强于纤维素,但外源性多糖中仅有果胶能明显提高南酸枣糕的成型性。所有添加低聚糖的样品均具有频率依赖性且都为非牛顿流体。添加乳糖和半乳糖的样品在干燥后外观由黄褐色变成白色并且表面形成硬块,表明乳糖和半乳糖均不能作为白砂糖的替代品用于南酸枣糕中。

The Preliminary Study on the Forming Mechanism of Choerospondias axillaris Pastilles

The purpose of this study was to investigate the effects of the endogenous polysaccharides present in the Choerospondias axillaris(CA)flesh,exogenous polysaccharides,and oligosaccharides on the forming properties of CA pastilles.An optimal formula of CA pastilles was obtained.Pectinase and cellulase were used to hydrolyze the pectin and cellulose in CA flesh,and the exogenous polysaccharides were added,as well as sucrose was equally replaced by oligosaccharides to investigate their effects on the forming properties of CA pastilles by rheometer and texture analyzer.The results showed that both endogenous pectin and cellulose were beneficial to the formation of pastilles,and the effect of pectin was apparently stronger than that of cellulose.Only pectin among the exogenous polysaccharides could significantly improve the formation of pastilles.Samples with oligosaccharides added had a frequency dependence and were non-Newtonian fluids.In addition,,the appearance of sample only added with lactose and galactose changed from yellowish-brown color to white and its surface was agglomerated and became hard after drying.This indicated lactose and galactose could not be used as a substitute for sucrose to prepare Choerospondias axillaris pastilles.