摘要
以苦荞茶和魔芋粉为原料,采用单因素试验和响应面法,结合感官评价和理化指标研究苦荞茶魔芋保健果冻的制作工艺。最佳制作工艺参数为:茶水比1∶50(g/m L),苦荞茶汁用量57%,白砂糖用量20%,凝胶剂(魔芋粉∶黄原胶∶卡拉胶=2∶3∶1,质量比)用量1.0%,氯化钾0.1%。该条件下研制出的果冻色泽均匀,口感细腻,风味独特,具有一定的营养价值和保健功能。
The production process of buckwheat tea and konjac jelly was studied using tartary buckwheat tea and konjac powder as raw material by the single factor experiment and response surface method, combined with sensory evaluation and physicochemical index. The optimal production parameters were tea and water ratio of 1 ： 50 （g/mL）, tartary buckwheat tea juice 57 %, sugar amount 20 %, gel （konjac powder, xanthan gum, carrageenan =2 ： 3 ： 1, mass ratio） dosage 1.0 %, and potassium chloride 0.1%. The results showed that the jelly has a uniform color, delicate texture, unique flavor, and has a certain nutritional value and health care function.
出处
《食品研究与开发》
CAS
北大核心
2015年第19期126-130,共5页
Food Research and Development
基金
肇庆市科技计划项目(2013C019)
关键词
苦荞茶
魔芋
果冻
响应面分析
buckwheat tea
konjac
jelly
response surface analysis
