摘要
以葛粉为主要原料,卡拉胶、魔芋胶、黄原胶为胶凝剂,研究葛粉保健果冻的生产工艺。采用单纯形格子混料设计,确定复合胶凝剂的最佳配比,采用单因素及正交试验,确定葛粉保健果冻的最佳配方。结果表明:复合胶凝剂的最佳比例为魔芋胶50.1%、卡拉胶23.7%、黄原胶26.2%;以葛粉:水=1:15调制葛粉液,添加复合胶0.5g/100mL、蔗糖7.0g/100mL、柠檬酸0.3g/100mL,所制果冻产品凝胶强度大,质地均匀,口感适宜。
Kudzu powder was the major raw material,and carrageenan,konjac flour and xanthan gum were used as the gelling agents to investigate processing technology of kudzu health jelly.A simplex-lattice mixture design was used to determine the optimal ratio of compound gelling agents and the optimal formula of kudzu powder health jelly through single factor and orthogonal experiments.Results indicated that the optimal ratio of compound gelling agents was 50.1%：23.7%：26.2% of konjac gum,carrageenan,and xanthan gum.A homogeneous,tasty jelly product with the largest gel strength was produced from kudzu powder-water at a ratio of 1/15 and the addition of 0.5 g/100 mL compound gelling agent,7.0 g/100 mL sucrose and 0.3 g/100 mL citric acid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期457-460,共4页
Food Science
基金
湖南省科技厅科技计划一般项目(2008NK3112)
关键词
葛粉
复合胶凝剂
果冻
工艺
kudzu powder
compound gelling agents
jelly
technology
