菊粉溶解性能与凝胶质构特性试验

对菊粉水溶液的黏度、膨胀度、持水力及凝胶质构特性进行了研究。当菊粉质量分数低于25%时,其水溶液黏度很低且随质量分数增加变化不明显,但当质量分数高于25%时,其黏度随质量分数增加迅速上升。菊粉膨胀度和持水力受温度影响显著,均在40℃时趋向最大值。采用凝胶指数(VGI)和成胶时间评价菊粉成胶能力的结果显示,只有当菊粉质量分数高于35%才能全部形成凝胶,且质量分数越高,成胶时间越短。通过TPA试验分析了菊粉凝胶的质构特性,结果表明随菊粉质量分数及贮藏时间的提高,凝胶硬度、强度、黏附力、黏着性和咀嚼性都有不同程度的提高,其中凝胶硬度、强度、黏着性及咀嚼性均在菊粉质量分数超过40%时增加明显。

Solubility and Gelatin Textural Properties of Inulin

The viscosity,swelling degree,water retention and gelatin textural properties of inulin were explored.When the inulin content was lower than 25%,the viscosity of aqueous solution was low and the increasing was not significant with the content increasing.However,with further increasing in the content,the viscosity increased rapidly.Temperature had significant effects on the swelling degree and the water retention,both of them had the same trend and reached the maximum value at 40℃.The gelling ability of inulin was evaluated by using gel index(VGI) and gelling time.The results showed that inulin could not gelatinize completely unless the content was no less than 35% and the gelling time became shorter as inulin content increased.TPA test showed that hardness,gel strength,adhesiveness,adhesive force and gumminess of gel were improved in the different extents as inulin content increased and storage time prolonged.Hardness,gel strength,adhesiveness and gumminess of gel were improved significantly when the inulin content was above 40%.