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食品与发酵工业  2019, Vol. 45 Issue (5): 177-184    DOI: 10.13995/j.cnki.11-1802/ts.017858
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
竹笋膳食纤维对黄桃果酱品质的影响
郑炯1,2*,陈琪1,2,曾瑞琪1,2,张甫生1,2
1(西南大学 食品科学学院,重庆 400715)
2(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715)
Effect of dietary fiber from bamboo shoots on the quality of yellow peach jam
ZHENG Jiong1,2*, CHEN Qi1,2, ZENG Ruiqi1,2, ZHANG Fusheng1,2
1(College of Food Science, Southwest University, Chongqing 400715, China)
2(National Demonstration Center for Experimental Food Science and Engineering Education (Southwest University), Chongqing 400715, China)
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摘要 为考察竹笋膳食纤维(bamboo shoot dietary fiber,BSDF)对黄桃果酱品质的影响,以黄桃果酱为原料,分别添加0%、0.5%、1.0%、1.5%、2.0%(质量分数)的BSDF后研究其流变特性、质构特性、色泽以及感官品质的变化情况。结果表明:添加BSDF后的黄桃果酱仍属于屈服-假塑性流体,黄桃果酱稠度系数K随BSDF的增加而增加,流体指数n则逐渐减小,BSDF的添加可增加果酱黏度,同时还强化体系的固体特征并提高其稳定性。随着BSDF添加量的增加,黄桃果酱的质构特性增强,当BSDF添加量达到2.0%(湿重)时,果酱具有最大的弹性和硬度以及最强的咀嚼性。添加BSDF后的黄桃果酱ΔE均大于3,与单一黄桃果酱相比,添加BSDF后黄桃果酱的亮度(L*)、红绿值(a*)、黄蓝值(b*)都显著提高, BSDF的添加在较大程度上改变了果酱的颜色。与单一黄桃果酱相比,添加BSDF后果酱的食用口感及质地具有较大改善,并且BSDF赋予了果酱更好的涂抹性,当添加1.0%BSDF后,果酱具有最佳的感官品质。
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郑炯
陈琪
曾瑞琪
张甫生
关键词:  黄桃果酱  竹笋膳食纤维  流变特性  质构特性  感官品质    
Abstract: n order to investigate the effect of bamboo shoot dietary fiber (BSDF) on the quality of yellow peach jam, the changes in rheological properties, texture properties, color, and sensory qualities of the jam were studied after adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of BSDF in yellow peach jam, respectively. The results showed that yellow peach jam was still a yield-pseudoplastic fluid after adding BSDF. The consistency coefficient K of yellow peach jam increased with increasing BSDF added, while the fluid index n decreased gradually. Adding BSDF increased the viscosity of the jam and also enhanced the solid character of the system and its stability. As the amount of BSDF added increased, the texture characteristics of yellow peach jam increased. The elasticity, hardness, and chewiness of the jam were the greatest when 2.0wt% of BSDF were added. The color difference (ΔE) of yellow peach jam was larger than 3 after adding BSDF. Compared with pure yellow peach jam, the lightness (L*), red and green values (a*), and yellow and blue values (b*) of yellow peach jam with BSDF added were significantly increased. The jam colour was changed considerably after adding BSDF. Moreover, the spreadability of the jam with BSDF added was better. The yellow peach jam had the best sensory qualities when 1.0wt% of BSDF was added.
Key words:  yellow peach jam    bamboo shoot dietary fiber (BSDF)    rheological properties    texture properties    sensory qualities
               出版日期:  2019-03-15      发布日期:  2019-03-25      期的出版日期:  2019-03-15
基金资助: 重庆市社会民生科技创新专项(cstc2015shmszx80 007)
作者简介:  博士,副教授(本文通讯作者,E-mail:zhengjiong_swu@126.com)。
引用本文:    
郑炯,陈琪,曾瑞琪,等. 竹笋膳食纤维对黄桃果酱品质的影响[J]. 食品与发酵工业, 2019, 45(5): 177-184.
ZHENG Jiong,CHEN Qi,ZENG Ruiqi,et al. Effect of dietary fiber from bamboo shoots on the quality of yellow peach jam[J]. Food and Fermentation Industries, 2019, 45(5): 177-184.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.017858  或          http://sf1970.cnif.cn/CN/Y2019/V45/I5/177
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