摘要
通过向树莓汁和白砂糖中添加不同比例的明胶和果胶制作树莓果冻,分析其理化特性和感官特性,确定制作树莓果冻时明胶与果胶的最佳配比。结果表明:制作树莓果冻时,材料添加比例不同,其pH值、总酸和总糖均无明显变化;色度中L*值随明胶添加量的增加而增加,a*值和b*值则随果胶添加量的增加而增加;质地方面,硬度、黏合性、咀嚼性随明胶添加量的增加而增加,弹性、凝聚力、胶黏度随果胶添加量的增加而增加。从理化特性和感官特性来看,制作树莓果冻时明胶和果胶最佳添加量分别为15%和10%。
Adding different ratios of gelatin and pectin to Rubus coreanus juice and sugar to make R. coreanu jelly, then analysis of its physicochemical and sensory characteristics to determinate the best ratio of gelatin and pectin when manufacture R. coreanus jelly. There were no significant changes in the pH values, total acidity and sugar content of all R. coreanus jelly prepared with different amount of materials. Color in L＊ value of the R. coreanus jelly increased in proportion to additive amount of gelatin. Color in a＊ value and b＊ value of the R. coreanus jelly increased in proportion to additive amount of pectin. The value of hardness, adhesiveness, and chewiness in the R. coreanus jelly increased in proportion to the additive amount of gelatin. The value of springiness, cohesiveness, and gumminess were increased in proportion to additive amount of pectin. From physical and chemical characteristics and the sensory evaluation, the addition of 15% gelatin and 10% pectin when manufacture R. coreanus jelly is most appropriate.
出处
《食品科技》
CAS
北大核心
2012年第12期78-82,共5页
Food Science and Technology
关键词
树莓汁
果冻
明胶
果胶
理化特性
Rubus coreanus juice
jelly
gelatin
pectin
physicochemical
