添加聚合物对冻干汤料固体物理性质的影响。
Effect of polymer addition on the physical properties of freeze-dried soup solid.
作者信息
Sogabe Tomochika, Ohira Koichi, Kawai Kiyoshi
机构信息
Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528 Japan.
Nihon BUCHI K.K, 3F IMON Bldg., 2-7-17 Ikenohata, Taito-ku, Tokyo, 110-0008 Japan.
出版信息
J Food Sci Technol. 2022 Apr;59(4):1510-1519. doi: 10.1007/s13197-021-05161-x. Epub 2021 Jun 4.
UNLABELLED
The effect of polymers (gelatin, starch, and maltodextrin) on the physical properties of freeze-dried model soup (sodium chloride, sucrose, and monosodium glutamate) was investigated. The polymers were added to the soup solution at 1 or 3% (w/v), which was then freeze-dried at 25 or 50 °C. Gelatin and maltodextrin prevented crystallization of sodium chloride to a greater extent than starch under freezing. Freeze-drying was conducted above the freeze-concentrated glass transition temperature. Polymer addition prolonged drying time, but prevented structural deformation. Gelatin enhanced the physical strength of the freeze-dried solid more than starch and maltodextrin because of its gel-network. In a dissolution test, 1% gelatin, and 1 and 3% maltodextrin exhibited greater dissolution than the other samples. The drying rate was lower at 50 °C, with minor modifications to the other properties. From these results, it was concluded that 1% gelatin was useful as a physical stabilizer for freeze-dried soup.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s13197-021-05161-x.
未标记
研究了聚合物（明胶、淀粉和麦芽糊精）对冻干模型汤（氯化钠、蔗糖和味精）物理性质的影响。将聚合物以1%或3%（w/v）的比例添加到汤溶液中，然后在25℃或50℃下进行冻干。在冷冻过程中，明胶和麦芽糊精比淀粉更能有效防止氯化钠结晶。冻干在冷冻浓缩玻璃化转变温度以上进行。添加聚合物会延长干燥时间，但可防止结构变形。由于其凝胶网络，明胶比淀粉和麦芽糊精更能增强冻干固体的物理强度。在溶出度测试中，1%的明胶以及1%和3%的麦芽糊精比其他样品表现出更高的溶出度。在50℃下干燥速率较低，对其他性质有轻微影响。从这些结果可以得出结论，1%的明胶可作为冻干汤的物理稳定剂。
补充信息
在线版本包含可在10.1007/s13197-021-05161-x获取的补充材料。
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