对魔芋葡甘聚糖凝胶——一种新型食品模拟的研究

利用魔芋葡甘聚糖凝胶热不可逆的特殊性质,制作成用于食品热处理研究的新型食品模拟物.通过优化制作工艺,改善了其质构特性(硬度和压缩变形v/v).对比研究了魔芋葡甘聚糖凝胶和海藻胶在高温下的持水性和质构特性.结果表明,魔芋葡甘聚糖凝胶在以上两方面的性质上不但达到食品模拟物的要求,而且明显优于海藻胶,是一种用于食品热处理研究的新型、优良的食品模拟物.

Study on a new food model system-konjac glucomannan gel

Konjac glucomannan with unique heat resistence characteristics was produced as a food model system to study thermal processing of food. To obtain excellent texture (hardness and springiness v/v) characteristics, the manufacturing techniques for konjac glucomannan were optimized. The water-holding capacity and texture characteristics of konjac glucomannan gel can satisfy requirements for food model system and is better than alginate gel being used as a food model system in relevant researches abroad. So, it is a kind of new and satisfactory food model system that can be applied to study thermal processing of food.