Food and Fermentation Industries >

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

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

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
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  • 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

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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

Cite this article

WU Jialuo , GAN Hongxiang , LI Juntao , LI Shurui , DANG Yuan , XIE Fan , SONG Zibo , AI Lianzhong , ZHANG Hui . Effects of solution environment on ethanol-induced gel properties of tamarind seed polysaccharide and preparation of Huangjiu jelly[J]. Food and Fermentation Industries, 2025 , 51(17) : 214 -222 . DOI: 10.13995/j.cnki.11-1802/ts.042710

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