食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 214 - 222

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042710

研究报告

溶液环境对罗望子多糖醇凝胶特性的影响及黄酒酒冻的制备

  • 吴佳洛 ,
  • 干鸿翔 ,
  • 李骏涛 ,
  • 李抒芮 ,
  • 党缘 ,
  • 谢凡 ,
  • 宋子波 ,
  • 艾连中 ,
  • 张汇
展开
  • 1(上海理工大学 健康科学与工程学院,上海食品微生物工程技术研究中心,上海,200093)
    2(云南猫哆哩集团食品有限责任公司,云南 玉溪,653100)
第一作者:硕士研究生(张汇教授为通信作者, E-mail:zhh8672@126.com)

收稿日期: 2025-03-14

  修回日期: 2025-04-09

  网络出版日期: 2025-09-29

基金资助

国家自然科学基金项目(32372281)

收起

Effects of solution environment on ethanol-induced gel properties of tamarind seed polysaccharide and preparation of Huangjiu jelly

  • WU Jialuo ,
  • GAN Hongxiang ,
  • LI Juntao ,
  • LI Shurui ,
  • DANG Yuan ,
  • XIE Fan ,
  • SONG Zibo ,
  • AI Lianzhong ,
  • ZHANG Hui
Expand
  • 1(Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(Yunnan Maoduoli Group Food Co. Ltd., Yuxi 653100, China)

Received date: 2025-03-14

  Revised date: 2025-04-09

  Online published: 2025-09-29

Fold

摘要

为开发适用于吞咽障碍人群的功能性黄酒凝胶食品,研究以罗望子多糖(tamarind seed polysaccharide,TSP)为凝胶剂,系统研究了黄酒中pH和糖含量对TSP凝胶特性的影响,并通过正交试验进一步优化了酒冻的配方。单因素试验结果表明,酸性环境(pH 3.5~4.5)通过增强多糖链间氢键作用显著提升TSP凝胶强度(P<0.05),黄酒基质中的葡萄糖(10 g/L)与麦芽糖(7 g/L)可协同改善凝胶硬度和弹性。动态流变结果表明,酒精度在11.2%vol以上时,酒冻储能模量(G′)显著高于损耗模量(G″),形成具有典型醇凝胶特征的弹性网络。脱液收缩率测试显示,多数TSP酒冻在15 d内平均析水率低于3.0%,明显优于低酒精度样品。正交试验优化配方为TSP 10 g/L、蔗糖120 g/L、柠檬酸1.0 g/L、酒精度14%vol。与传统胶凝剂(明胶、卡拉胶等)相比,TSP酒冻在酒精度保留率(12.5%vol)、弹性(0.908)及咀嚼性(133.364)方面表现更优。研究表明,TSP在黄酒酒冻中展现出优异的工艺适配性,为开发功能性凝胶食品提供了理论依据和技术支持。

关键词： 罗望子多糖; 黄酒酒冻; 凝胶特性; 动态流变; 质构分析; 感官评价

本文引用格式

吴佳洛 , 干鸿翔 , 李骏涛 , 李抒芮 , 党缘 , 谢凡 , 宋子波 , 艾连中 , 张汇 . 溶液环境对罗望子多糖醇凝胶特性的影响及黄酒酒冻的制备[J]. 食品与发酵工业, 2025 , 51(17) : 214 -222 . DOI: 10.13995/j.cnki.11-1802/ts.042710

Abstract

In order to develop functional Huangjiu wine jelly suitable for individuals with dysphagia, this study employed tamarind seed polysaccharide (TSP) as the gelling agent and systematically investigated the effects of pH and sugar contents in Huangjiu wine on the gel properties of TSP.The formula of wine jelly was further optimized via orthogonal experiments.Single-factor experiments revealed that acidic environment at pH 3.5-4.5 significantly enhanced the gel strength of TSP (P<0.05) by reinforcing hydrogen bonding between the polysaccharide chains.The glucose (10 g/L) and maltose (7 g/L) in the matrix of Huangjiu wine synergistically improved the hardness and elasticity of TSP alcogels.Dynamic rheological analysis revealed that the storage modulus (G′) was significantly higher than loss modulus (G″) when the alcohol content higher than 11.2%vol, indicating the formation of a stable elastic gel network.Moreover, syneresis tests demonstrated that the average water release content of TSP alcogels was less than 3.0% in 15 days, markedly outperforming the low alcohol content samples.The formulation of wine jelly prepared by TSP was optimized as 10 g/L TSP, 120 g/L sucrose, 1.0 g/L citric acid, and 14%vol alcohol.Compared to conventional gelling agents such as gelatin and carrageenan, the TSP jelly showed superior performance in terms of alcohol retention (12.5%vol), elasticity (0.908), and chewiness (133.364).These findings demonstrated that TSP exhibited excellent process adaptability in Huangjiu wine jelly, thereby providing a theoretical basis and technical support for the development of functional gel foods.

Key words： tamarind seed polysaccharide (TSP); Huangjiu jelly; gel properties; dynamic rheology; texture analysis; sensory evaluation

参考文献

[1] YANG Z Y, CHEN L, MCCLEMENTS D J, et al.Stimulus-responsive hydrogels in food science:A review[J].Food Hydrocolloids, 2022, 124:107218.
[2] WANG H Y, ZHU Y W, LI D, et al.Characterization of hawthorn pectin gained via different ethanol concentrations[J].Food Science & Nutrition, 2023, 11(6):2663-2676.
[3] BRUNCHI C E, MORARIU S, BERCEA M.Impact of ethanol addition on the behaviour of xanthan gum in aqueous media[J].Food Hydrocolloids, 2021, 120:106928.
[4] LI K X, LIU X Z, JIANG F T, et al.In the process of polysaccharide gel formation:A review of the role of competitive relationship between water and alcohol molecules[J].International Journal of Biological Macromolecules, 2024, 281:136398.
[5] 倪莉, 吕旭聪, 黄志清, 等.黄酒的生理功效及其生理活性物质研究进展[J].中国食品学报, 2012, 12(3):1-7.
NI L, LV X C, HUANG Z Q, et al.A review of physiological functions and bioactives of rice wine[J].Journal of Chinese Institute of Food Science and Technology, 2012, 12(3):1-7.
[6] MISHRA A, MALHOTRA A V.Tamarind xyloglucan:A polysaccharide with versatile application potential[J].Journal of Materials Chemistry, 2009, 19(45):8528-8536.
[7] NAGAR C K, DASH S K, RAYAGURU K.Tamarind seed:Composition, applications, and value addition:A comprehensive review[J].Journal of Food Processing and Preservation, 2022, 46(10):e16872.
[8] UMEMURA M, YUGUCHI Y.Solvation of xyloglucan in water/alcohol systems by molecular dynamics simulation[J].Cellulose, 2009, 16(3):361-371.
[9] YAMANAKA S, YUGUCHI Y, URAKAWA H, et al.Gelation of tamarind seed polysaccharide xyloglucan in the presence of ethanol[J].Food Hydrocolloids, 2000, 14(2):125-128.
[10] YUGUCHI Y, KUMAGAI T, WU M, et al.Gelation of xyloglucan in water/alcohol systems[J].Cellulose, 2004, 11(2):203-208.
[11] WANG F W, GERI M, CHEN Y J, et al.Rheo-chemistry of gelation in aiyu (fig) jelly[J].Food Hydrocolloids, 2022, 123:107001.
[12] KHAW K Y, PARAT M O, SHAW P N, et al.Solvent supercritical fluid technologies to extract bioactive compounds from natural sources:A review[J].Molecules, 2017, 22(7):1186.
[13] 陈芳芳, 胡猛, 张超, 等.天然多糖微凝胶的制备与应用研究进展[J].食品科学, 2022, 43(1):240-249.
CHEN F F, HU M, ZHANG C, et al.Progress in preparation and application of natural polysaccharide microgels[J].Food Science, 2022, 43(1):240-249.
[14] 刘绍军, 许高升, 李林会, 等.生姜菠萝复合果冻的工艺研究[J].食品科学, 2011, 32(S1):116-119.
LIU S J, XU G S,LI L H, et al.Process technology of ginger pineapple complex jelly[J].Food Science, 2011, 32(S1):116-119.
[15] KHOUNVILAY K, SITTIKIJYOTHIN W.Rheological behaviour of tamarind seed gum in aqueous solutions[J].Food Hydrocolloids, 2012, 26(2):334-338.
[16] ZHOU X Y, YU J H, QIAN S H, et al.Study on texture detection of gelatin-agar composite gel based on bionic chewing[J].Journal of Food Measurement and Characterization, 2023, 17(5):5093-5102.
[17] ZHU S C, WANG Y Y, DING Y C, et al.Improved texture properties and toughening mechanisms of surimi gels by double network strategies[J].Food Hydrocolloids, 2024, 152:109900.
[18] 李国辉, 高红波, 王道兵, 等.葡萄酒和黄酒中酒精度快速测定方法研究[J].酿酒科技, 2018(1):22-25.
LI G H, GAO H B, WANG D B, et al.Rapid determination of alcohol content of grape wine/yellow rice wine[J].Liquor-Making Science & Technology, 2018(1):22-25.
[19] XU D, MENG X T, LIU S Y, et al.Dehydration regulates structural reorganization of dynamic hydrogels[J].Nature Communications, 2024, 15:6886.
[20] YAN X X, XIE M P, HU Z H, et al.Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics[J].Food Chemistry:X, 2024, 22:101333.
[21] SEETAPAN N, FUONGFUCHAT A, GAMONPILAS C, et al.Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel[J].Journal of Food Engineering, 2013, 119(3):446-453.
[22] 刘朝龙, 王雨生, 陈海华, 等.果冻质构与感官评定相关性的研究[J].青岛农业大学学报(自然科学版), 2012, 29(2):115-120.
LIU Z L, WANG Y S, CHEN H H, et al.Correlation between texture and sensory evaluation of jelly[J].Journal of Qingdao Agricultural University (Natural Science), 2012, 29(2):115-120.
[23] CEN S J, YU W W, YANG W G, et al.Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin:Effect of alcohol types[J].Journal of Texture Studies, 2022, 53(2):266-276.
[24] LV D Y, CHEN F S, YANG X, et al.Ficus awkeotsang Makino pectin in acidic environments:Insights into pectin structure, gelation behavior, and gel properties[J].Carbohydrate Polymers, 2024, 332:121913.
[25] ZHAO W H, QIAN M, DONG H, et al.Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China[J].LWT, 2022, 160:113264.
[26] BAYDIN T, DILLE M J, AARSTAD O A, et al.The impact of sugar alcohols and sucrose on the physical properties, long-term storage stability, and processability of fish gelatin gels[J].Journal of Food Engineering, 2023, 341:111334.
[27] MOURAD F K, MI S J, SUN H Y, et al.Development of stable organogels using egg yolk granules-chitosan complex:Structure, rheology, and stability[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects, 2023, 676:132206.
[28] 颜准,谭荣华,艾连中,等.溶液环境对吞咽障碍食品胶基增稠剂流变学性质的影响[J].食品与发酵工业,2022,48(19):99-107.
YAN Z, TAN R H, AI L Z, et al.The effect of solution environment on the rheological properties of gum-based thickener for dysphagia[J].Food and Fermentation Industries, 2022, 48(19):99-107.
[29] XIE F, REN X L, ZHU Z J, et al.Tamarind seed polysaccharide-assisted fabrication of stable emulsion-based oleogel structured with gelatin:Preparation, interaction, characterization, and application[J].Food Hydrocolloids, 2023, 142:108761.
[30] LI Y Q, LI X N, CHEN C, et al.Sol-gel transition characterization of thermosensitive hydrogels based on water mobility variation provided by low field NMR[J].Journal of Polymer Research, 2017, 24(2):25.
[31] SUEBSAEN K, SUKSATIT B, KANHA N, et al.Instrumental characterization of banana dessert gels for the elderly with dysphagia[J].Food Bioscience, 2019, 32:100477.
[32] 曹智琨,王吉祥,张连正.基于明胶-卡拉胶复合基材的新型凝胶糖果制备及性能研究[J].食品与发酵工业, 2024, 50(16):132-141.
CAO Z K, WANG J X, ZHANG L Z.Preparation and properties of new gel candy based on gelatin carrageenan composite substrate[J].Food and Fermentation Industries, 2024, 50(16):132-141.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司