该研究系统地探究了3种不同来源的半乳甘露聚糖(刺槐豆胶、皂荚糖胶、瓜尔豆胶)在特定浓度梯度下的添加对奶酪棒产品性能的影响。根据乳酸(0.5%)、卡拉胶(0.84%)、乳化盐(1.2%)、马苏里拉奶酪(35%)、黄油(12%)和蔗糖(10%)(均为质量分数)的指定比例,进行了包括流变学、质构分析、持水性评估、水分分布特征、微观结构观察以及黏度与流动性测试在内的综合分析,以比较不同半乳甘露聚糖对产品性能的影响和区别。流变学测试结果初步揭示了奶酪棒的基本结构框架是以黄油作为刚性填充,酪蛋白和多糖凝胶作为连续相的乳液凝胶体系。研究发现,在较低浓度下(0.12%,质量分数)刺槐豆胶和皂荚糖胶对体系的凝胶结构产生不利影响,瓜尔豆胶则是表现出极好的相容性。当多糖添加量高于0.36%(质量分数)时,所有样品具有均匀微观结构、较好的持水性,添加不同多糖的样品水分分布差异并不明显。其中,添加刺槐豆胶的样品具有弹性好、流动性好和质地柔软的特性,添加皂荚糖胶的样品则是表现出柔软的质地、优良的凝胶性能但流动性和弹性欠缺,添加瓜尔豆胶的样品具备高硬度、高弹性和流动性好的特点。
The study systematically investigated the impact of incorporating three different sources of galactomannans (locust bean gum, Gleditsia sinensis Lam gum, and guar gum) at specific concentration gradients on the characteristics of cheese sticks.A comprehensive analysis was conducted based on the specified ratios of lactic acid (0.5%), carrageenan (0.84%), emulsified salt (1.2%), mozzarella cheese (35%), butter (12%) and sucrose (10%), including rheology, texture profiling, water-holding assessment, water distribution characteristics, microstructural observation, as well as viscosity and fluidity tests.The corresponding results were compared to ascertain the effects and distinctions of galactomannans on product performance.Preliminary results of rheological tests revealed the basic structural framework of the cheese stick is an emulsion gel system with butter as rigid filler and casein and polysaccharide gels as continuous phases.It was found that at lower concentrations (0.12%), locust bean gum and Gleditsia sinensis Lam gum had a detrimental effect on the gel structure of the system, while guar gum demonstrated excellent compatibility.When the polysaccharide addition is above 0.36% all samples exhibited a uniform microstructure and enhanced water-holding capacity, however, differences in water distribution among samples with different polysaccharide additions are not significant.Among the samples, those with locust bean gum addition exhibited good elasticity, fluidity, and a soft texture.In contrast, samples with added Gleditsia sinensis Lam gum exhibited a soft texture and excellent gel performance but lacked fluidity and elasticity.Finally, the samples with added guar gum exhibited high hardness, elasticity, and good fluidity.
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