豆腐柴果冻的制作工艺优化及其理化特性
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汪文伦(1988-),男,博士,讲师,研究方向:食品资源开发及综合化利用,E-mail:1019159335@qq.com 通讯作者:喻仕瑞(1973-),男,博士,教授,研究方向:食品资源开发及综合化利用,E-mail:251171365@qq.com

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贵州省科技计划项目(黔科合基础-ZK[2024]一般659;黔科合支撑[2019]2370);中央引导地方科技发展专项资金项目(黔科中引地[2019]4006);贵州省高等学校工程研究中心(黔教合KY字[2020]022);茅台学院高层次人才科研启动经费项目(mygccrc[2022]087);茅台学院高层次人才科研启动经费项目(mygccrc[2023]011)


Optimization of Production Process for Premna microphylla Turcz Jelly and Analysis of its Physicochemical Properties
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    摘要:

    为获得豆腐柴果冻制作工艺并对其总蛋白、总黄酮、果胶、抗氧化性、酶活抑制性进行评价。该研究以新鲜豆腐柴液为原料,以硬度、咀嚼性、弹性及感官为响应值,采用单因素及响应面优化得到豆腐柴果冻制作的工艺;随后,对豆腐柴果冻的DPPH•清除率、ABTS+•清除率、总蛋白、总黄酮及果胶进行测定,同时以α-淀粉酶及α葡萄糖苷酶为对象构建体外酶活抑制体系,测定其对α-淀粉酶及α葡萄糖苷酶活性抑制作用。结果表明:当豆腐柴果冻的最佳工艺条件为复配胶添加质量分数为0.77%、白砂糖添加质量分数为9.22%、柠檬酸添加体积分数为0.09%时,其硬度、咀嚼性、弹性及感官评分分别为325.71 gf、85.00 gf、0.82和85.66;总蛋白质、总黄酮及果胶的含量分别为5.96 mg/mL、1.42 mg/g、4.36 μmol/g,DPPH•清除率、ABTS+•清除率、总抗氧化能力的IC50分别为924.6、1 013.0、614.9 mg/mL;且对α-淀粉酶及α-葡萄糖苷酶活性有一定的抑制作用。该研究优化豆腐柴果冻制作工艺并初步分析其生理特性,可为豆腐柴果冻制作工艺及其生物学功能的研究提供一定的参考。

    Abstract:

    The optimal conditions for producing Premna microphylla Turcz jelly from a fresh liquid extract of the plant were determined using single-factor experiments and response surface methodology, with the hardness, chewiness, elasticity, and sensory properties of the product used as response values. The physicochemical properties of the produced jelly, including its antioxidant capacity (free radical-scavenging ability) and total protein, total flavonoid, and pectin contents were also determined. Additionally, its inhibitory activities against α-amylase and α-glucosidase were established using in vitro enzyme activity inhibition assays. The results indicated the following as the optimal production conditions: 0.77% (m/m) of composite glue, 9.22% (m/m) of white sugar, and 0.09% (V/V) of citric acid. Under these conditions, the jelly hardness, chewiness, elasticity, and sensory score were 325.71 gf, 85.00 gf, 0.82, and 85.66, respectively. Moreover, its total protein, total flavonoid, and pectin contents were 5.96 mg/mL, 1.42 mg/g, and 4.36 μmol/g, respectively. The IC50 values for its DPPH and ABTS+ free radical-scavenging activities and total antioxidant capacity were 924.6, 1 013.0, and 614.9 mg/mL, respectively. Furthermore, the jelly significantly inhibited α-amylase and α-glucosidase activities. In summary, the successful optimization of the production process for P. microphylla jelly and preliminary analysis of its physiological properties offer valuable insights into the manufacturing techniques for producing this plant product as well as its potential biological functions.

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汪文伦,虞朝航,黄燕,李文彬,袁庆,熊贤龙,周楠青,林陈文毅,喻仕瑞.豆腐柴果冻的制作工艺优化及其理化特性[J].现代食品科技,2025,41(5):243-255.

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  • 收稿日期:2024-04-06
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  • 在线发布日期: 2025-05-28
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