不同理化因素对海藻酸钠凝胶特性的影响
Science and Technology of Cereals, Oils and Foods（2018）
Abstract
研究不同凝胶时间及不同pH(2 ～11)水溶液对海藻酸钠凝胶特性的影响.结果表明,凝胶时间对凝胶强度有较大影响,随着凝胶时间的延长,海藻酸钠凝胶强度逐渐提高,2h后凝胶强度逐渐趋于稳定,口感较好;溶解海藻酸钠的水溶液pH为6～8时,海藻酸钠胶液粘度和pH比较稳定,由此制备的海藻酸钠凝胶强度较大,口感较好,有弹性,且灭菌后凝胶出水较少,感官评价较好,易被大家接受.综合分析,水溶液pH在6～8,制备的海藻酸钠凝胶口感较好,出水较少,品质较好.
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