木糖醇、甘露糖醇和异麦芽糖醇对冷冻熟南美白对虾虾仁的抗冻保水作用的研究
目的 研发冷冻熟南美白对虾虾仁的抗冻保水剂及其应用效果。方法 以虾仁蒸煮损失率、解冻损失率、熟虾仁干耗率、色差、水分含量、水分活度、弹性及咀嚼性为评价指标, 以焦磷酸钠为阳性对照, 研究木糖醇、甘露糖醇和异麦芽糖醇对冷冻熟虾仁的抗冻保水及微观组织结构的影响情况。结果 经3 g/100 mL的木糖醇、异麦芽糖醇及甘露糖醇浸泡处理, 都可以显著降低熟虾仁的干耗、蒸煮损失率和解冻损失率(P<0.05), 有效保持冷冻熟虾仁的色泽、水分、质构特性, 同时降低了蒸煮虾仁的水分活度。观察其微观组织结构发现, 在冷冻储藏84 d后, 经木糖醇、异麦芽糖醇和甘露糖醇溶液处理过的虾仁仍具有较完整的组织结构, 相对于蒸馏水处理组而言没有较大的空隙产生, 其与新鲜熟虾仁的组织结构较为相近。结论 木糖醇、异麦芽糖醇及甘露糖醇可作为抗冻保水剂加以使用, 可为低糖、安全的无磷保水剂生产应用提供基础。
Objective Using chayote juice and raw milk as the main raw materials, to develop a kind of curd yoghurt with unique flavor and nutrition. Methods The main factors influencing the quality of chayote yogurt were optimized. Based on the single factor optimization results, the optimum technological conditions for the solidification yoghurt of chayote were confirm by the orthogonal experiment. Results According to the experimental results, the optimum fermentation conditions were determined as follows: fermentation time was 8 h, fermentation temperature was 43 ℃, the added amount of granulated sugar was 6%, the added amount of granulated chayote was 10%, and the inoculation amount was 0.2%. Under this condition, yogurt had a pH value of 4.482, a viscosity of 3914 mpa/s, and the final product was pale green, smooth and fine surface, good organization, moderate sour and sweet, with a strong lactic acid flavor and a unique fragrance of chayote. Conclusion This study provides a theoretical basis for the development of chayote yoghurt, enriches the variety of yoghurt, and has broad market prospects.
标题：木糖醇、甘露糖醇和异麦芽糖醇对冷冻熟南美白对虾虾仁的抗冻保水作用的研究
英文标题：Cryoprotective and water retention effects of xylitol, mannitol and isomaltooligosaccharide on cooked shrimp (Litopenaeus vannamei) during frozen storage
作者：
张小利 浙江海洋大学食品与医药学院
沈春蕾 浙江海洋大学食品与医药学院
魏婉莹 浙江海洋大学食品与医药学院
赵金丽 浙江海洋大学食品与医药学院
张宾 浙江海洋大学食品与医药学院
张宾&#x; daibuc
中文关键词:熟南美白对虾,抗冻,保水,木糖醇,甘露糖醇,异麦芽糖醇,
英文关键词:cooked shrimp,cryoprotectant,water retention,xylitol,mannitol,isomaltitol,
发表日期：2018-10-15
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