该研究以明胶为连接材料、可食性氧化铁为色料、吐温80为助剂制备了一系列可食着色体系,并用于调控白巧克力性质。结果表明,当吐温80含量分别为3.3%、1.6%、5.0%(质量分数)时,氧化铁红、氧化铁黄、氧化铁黑分散较为稳定,该明胶/氧化铁基着色系列体系具有较优的颜色、较低沉淀率、高(三阶段触变性测试,three interval thixotropy test)3ITT恢复率、高触变环面积、高触变指数、高膨胀弹性模量;当将该着色体系用于调控白巧克力时,能够与白巧克力组分充分互作,可以改善白巧克力质构、提升白巧克力热稳定性。实验表明,该明胶/氧化铁基可食着色体系能够有效调控食品性质,为创新食品的研发和应用提供借鉴。
In this study, a series of edible coloring systems were prepared with gelatin as the connecting material, edible iron oxide as the color material, and tween 80 as the auxiliary agent, and were used to regulate the color of white chocolate.The results showed that when the contents of tween 80 were 3.3%, 1.6%, and 5.0%, the dispersion of iron oxide red, iron oxide yellow and iron oxide black were stable, respectively.Under these tween 80 contents, the gelatin/iron oxide-based coloring systems had excellent color, low precipitation rate, high 3ITT recovery rate, high thixotropic ring area, high thixotropic index, and high expansion elastic modulus.When the coloring systems were used to regulate white chocolate, they could fully interact with white chocolate components, improve the texture, and enhance the thermal stability of white chocolate.The experiment showed that the gelatin/iron oxide-based edible coloring system can effectively regulate food properties and provide a reference for the development and application of innovative food.
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