摘要
以绣球菌为原料,研制一种新型的绣球菌风味果冻。以复合凝胶、柠檬酸、木糖醇为因素,采用单因素试验和响应面设计,以感官评价、弹性和咀嚼性为指标,筛选制作果冻的最佳配方。结果表明,最佳配方为固形物含量0.8g/100mL的绣球菌液,添加量分别为复合凝胶1.06%,木糖醇12.02%,柠檬酸0.10%。在此条件下研制出的新型风味果冻感官评分为94分,弹性1.5mm,咀嚼性2.53mJ。
The study was to develop a new kind of jelly by using Sparassis crispa as raw material. Using sensory evaluation,elasticity and chewiness as response value,the single factor experiment and Box-Behnken design were applied for examining the effects of composite gel,citric acid and xylitol on the sensory quality of jelly. The results showed that the best formulation of jelly was as follow:spirococcus with 0.8 g/100 mL of solid content,composite gel 1.06%,xylitol 12.02%,and citric 0.10%. Under this optimum formula,the new jelly with Sparassis crispa flavor was developed. Its sensory rating was 94,elasticity was 1.5 mm,and the chewiness was 2.53 mJ.
作者
王晨昕
张玉仙
李宗浩
万敏
冯翠萍
WANG Chenxin;ZHANG Yuxian;LI Zonghao;WAN Min;FENG Cuiping(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China)
出处
《农产品加工》
2019年第16期10-12,16,共4页
Farm Products Processing
基金
山西省大学生创新创业训练项目（J201782052)
2016年度山西省重点研发计划（重点）项目（201603D211201）
关键词
绣球菌
果冻
感官评价
质构
Sparassis crispa
jelly
sensory evaluation
texture
