反应条件对豆-乳内酯凝胶质构特性的影响

Effect of different reaction conditions on texture characteristics of gel of soybean-milk with gluconic acid-δ-lacton

摘要: 以大豆乳、牛乳为混合豆-乳底物原料,以葡萄糖-δ-内酯（GDL）作为酸凝剂,以大豆乳、牛奶分别为底物作为对照,探讨不同的反应条件对豆-乳内酯凝胶质构特性的影响。结果表明:在反应条件分别为预热温度90¹00℃、预热时间5¹5min、凝胶温度75⁸5℃、凝胶时间30⁵0min时可以获得质构特性较好的凝胶。

Abstract: In this paper, soybean-milk lactone gel was made from mixture of soybean milk and milk with glucose-δ-lactone (GDL) as acid agent, soy milk and milk respectively as substrate as control. The effect of different reaction conditions on texture characteristics of soybean-milk lactone gel had been studied. The results showed that:better texture characteristics of soybean-milk lactone gel could be formed respectively:preheating temperature 90¹00℃, preheating time 5¹5min, gel temperature 75⁸5℃ and gel time 30⁵0min.