摘要

以黑木耳（Auricularia heimuer）全粉為原料，研究不同質(zhì)量分?jǐn)?shù)(1%、2%、3%、4%)、熱處理時間(5、10、20、30 min)、鹽的種類(氯化鈉、氯化鉀、氯化鈣)、蔗糖添加量(0、5%、10%、15%)、pH(3、5、7、9)和不同的親水膠體(卡拉膠、瓜爾膠、黃原膠)對其流變學(xué)特性的影響。結(jié)果表明：隨著黑木耳全粉質(zhì)量分?jǐn)?shù)與蔗糖添加量的增加，其動態(tài)黏彈性和剪切黏度逐漸增大；在實(shí)驗范圍內(nèi)，隨著熱處理時間的增加，其動態(tài)黏彈性和剪切黏度降低；與對照組比較，3種鹽對降低其動態(tài)黏彈性和剪切黏度的影響是：氯化鈣＞氯化鉀＞氯化鈉；在pH3~9范圍內(nèi)，隨著pH升高，其動態(tài)黏彈性和剪切黏度呈現(xiàn)先升高后降低的趨勢；與對照組比較，3種親水膠體均能提高其動態(tài)黏彈性和剪切黏度。研究結(jié)果為擴(kuò)大黑木耳全粉在食品工業(yè)中的使用范圍提供了參考。

Abstract

Using whole Auricularia heimuer powder as the study material, rheological properties of the powder in aqueous solutions were studied under different powder mass fractions (1%, 2%, 3% and 4%), different incubation time at 95 ℃ (5 min,10 min,20 min and 30 min), different salts in the solution (NaCl, KCl and CaCl2), different sucrose concentrations in the solution (0,5%,10% and 15%), pH (3, 5, 7 and 9) and different hydrocolloids in the solution (k-carrageenan, guar gum and xanthan gum). The results showed that with the increase of mass fraction of the powder or sucrose, the dynamic viscoelasticity and shear viscosity of A. heimuer powder in water gradually increased. Within the tested range, the dynamic viscoelasticity and shear viscosity of the powder decreased as the incubation time at 95℃ increased. Compared with the control group, the tested salts decreased the dynamic viscoelasticity and shear viscosity of the powder in water, and their effects in descending order were as follows: CaCl2 > KCl > NaCl. As the pH of water increased from pH3 to pH9, the dynamic viscoelasticity and shear viscosity initially increased from pH 3 to pH5, then plateaued from pH5 to pH7, and eventually decreased from pH7 to pH9. Compared with the control group, addition of hydrocolloids resulted in increased dynamic viscoelasticity and shear viscosity. This study provides a reference for expanding the use of whole A. heimuer powder in the food industry.

關(guān)鍵詞

黑木耳全粉； 流變學(xué)特性； 動態(tài)黏彈性； 剪切黏度{{custom_keyword}} /

Key words

Whole Auricularia heimuer powder; rheological property; dynamic viscoelasticity; shear viscosity{{custom_keyword}} /

董越, 黃占旺, 牛麗亞, 肖建輝.不同因素對黑木耳全粉流變學(xué)特性的影響. 食用菌學(xué)報. 2020, 27(04): 120-130 https://doi.org/10.16488/j.cnki.1005-9873.2020.04.015

DONG Yue, HUANG Zhanwang, NIU Liya, XIAO Jianhui.Effects of Different Factors on Rheological Properties of Whole Auricularia heimuer Powder. Acta Edulis Fungi. 2020, 27(04): 120-130 https://doi.org/10.16488/j.cnki.1005-9873.2020.04.015

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