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- Title
豆腐柴果胶凝胶特性及其凝胶食品应用.
- Authors
赵若寒; 刘佳奇; 张艺; 张娜; 李梅青
- Abstract
Tofu chai is rich in wild resources, and has great potential for development and utilization because of its high pectin content. In this study, ultrasonic-assisted ammonium oxalate method was used to extract pectin from tofu chai, and its commercial quality and coagulation under different rheological conditions were analyzed and determined. The jelly product was used as the carrier to investigate the gel application characteristics. The results showed that the extracted tofu chai pectin belonged to high methoxyl pectin, and the commercialization indexes all met the current national standards; its gel properties showed With the increase of temperature and pH value, the viscosity decreased, and with the increase of sucrose concentration, the viscosity increased slightly; when the ratio of bean curd chai pectin and carrageenan was 1:2, and the amount of compound rubber was 1.6 %, the comprehensive performance of jelly is the best. This study provides a certain reference for the application of tofu chai pectin in the field of gel food.
- Subjects
TOFU; PECTINS; CARRAGEENANS; OXALATES; VISCOSITY; COMMERCIALIZATION; SUCROSE
- Publication
Acta Agriculturae Zhejiangensis, 2022, Vol 34, Issue 9, p2013
- ISSN
1004-1524
- Publication type
Article
- DOI
10.3969/j.issn.1004-1524.2022.09.20