果胶凝胶性能的研究及其在复合软糖中的应用
毕业论文关键词：果胶；明胶；凝胶强度；软糖
Study on pectin gel properties and its application in the composite soft candy
Abstract: The gel properties of HM pectin, LM pectin and gelatin were studied in this paper, and on the basis of this experiment, pectin and gelatin candies which has good quality were made, and hoping to enhance toughness of pectin candy by using gelatin, as well as to improve the problem of gelatin candy thermal instability. The results showed that: the gel formation conditions of HM pectin is strict, required at high solids content (sugar content> 55%) and low pH (pH <4.0) conditions in order to form a gel, LM pectin and gelatin for solids and pH requirements are not very strict. Concerned LM pectin, the impact of its calcium concentration is more significant. Commercially available candy as a reference for experimental candies, by measuring the gel strength and sensory evaluation of comprehensive scoring to get an optimum soft candy recipe. And furthermore, through the texture analysis and the content determination, the texture of soft candies were better reflected. According to the data and the score of sensory evaluation, the best soft candy recipe is 0.08% Ca2+、pH=4.0、2.0% pectin、5.0% gelatin、40% sugar and 35% syrup.
KeyWords: pectin；gelatin；gel strength；soft candy
目 录
1 绪论 1
1.1 本课题国内外研究现状概述 1
1.2 糖果的分类 1
1.3 凝胶剂 2
1.3.1 果胶 2
1.3.2 明胶 3
1.4 影响凝胶糖果质构的因素 4
1.4.1 凝胶剂 4
1.4.2 pH 4
1.4.3 可溶性固形物含量 5
1.4.4 制作工艺 5
1.5 本课题的研究目的和意义 6
2 材料与方法 8
2.1 实验材料 8
2.2 实验仪器与设备 8
2.3 实验方法 9
2.3.1 pH值的测定 9
2.3.2 凝胶强度的测定 9
2.3.3 质构仪的使用 9
2.3.4 水分含量的测定 10
2.3.5 白利度的测定 10
2.3.6 还原糖含量的测定 10
2.3.7 感官评定 10
2.4 实验方案 11
2.4.1 果胶凝胶性能的研究 11
2.4.2 明胶凝胶性能的研究 12
2.4.3 胶体在凝胶糖果中的应用 13
2.4.4 质构分析与成分测定 14
3．结果与讨论 15
3.1果胶凝胶性质的研究 15
3.1.1 低酯果胶凝胶性能的研究 15
3.1.2 高酯果胶凝胶性能的研究 19