菊粉在乙醇溶液中成胶行为规律的研究

为探索菊粉在乙醇溶液中成胶行为及凝胶质构变化规律，采用加热/冷藏的方法制配制菊粉凝胶，考察质量分数35%、45%和55%的菊粉溶液在体积分数0-40%乙醇溶液中的成胶行为，利用质构仪分析不同条件下凝胶的质构特性。试验发现随菊粉质量分数的增加其在乙醇溶液中的成胶能力增强；乙醇体积分数对菊粉成胶能力影响显著，当乙醇体积分数低于30%时，随着其体积分数的增加菊粉的成胶能力和持水性显著提高；当乙醇体积分数高于30%时，随着其体积分数的提高菊粉的成胶能力和持水性呈下降的趋势。质构仪分析表明，增加菊粉含量可显著提高凝胶的质构特性，而乙醇对凝胶质构有双向作用，随乙醇体积分数的增加，凝胶质构特性呈现先增大后减少的趋势，对硬度、强度、黏附力及黏着性的影响拐点为20%，而对凝聚性和咀嚼性的影响拐点为10%。

Gelation Behavior of Inulin in Ethanol Solution

To explore the gelling behavior and textural properties of inulin in ethanol solution, the gel was prepared by heat/cold storage. Gelling behaviors of 35%, 45% and 55% inulin solution in ethanol aqueous solution with ethanol concentrations ranging from 0-40% （V/V） were studied. Gelatin textural properties were analyzed using texture analyzer. The results showed that inulin gelling ability improved with the increase of inuiln content and was influenced significantly by ethanol concentration. When ethanol concentration was below 30%, inulin gelling ability and water holding capability were enhanced with the rise of ethanol concentration. However, they displayed a downward trend when ethanol concentration was above 30%. TPA analysis demonstrated that increasing inulin content could significantly promote gel textural properties. Gelatin textural properties climbed up at first and then dropped down as ethanol concentration increasing. The inflexion point of the effect of ethanol on hardness, strength, adhesive force and adhesiveness was 20%, while the value was 10% for cohesiveness and chewiness.