摘要
以大别山橡子为主要原料,通过单因素和正交试验,研究粉水比、白砂糖添加量、柠檬酸添加量和卡拉胶添加量对橡子凉粉品质的影响,优化橡子凉粉加工工艺。结果表明,大别山橡子凉粉的最佳工艺为粉水比1∶8,白砂糖添加量7%,柠檬酸添加量0.06%,卡拉胶添加量0.6%,橡子淀粉与水混合均匀静置5 min,电磁炉小火加热10 min并不断搅拌。在此工艺条件下得到的橡子凉粉色泽度好,滋味酸甜适中,有弹性,具有橡子果仁特有的风味。
The effects of powder-water ratio,sugar content,citric acid content and carrageenan content on the quality of acorn bean jelly were studied by single factor and orthogonal experiment with Dabie mountain acorns as the main raw material,and the processing technology of acorn bean jelly was optimized.The results showed that the optimal process was as follows powder-water ratio 1∶8,sugar content 7%,citric acid content 0.06%,carrageenan content 0.6%,acorn starch and water mixed evenly,standing for 5 min,electromagnetic oven heating for 10 min and stirring continuously.Under these conditions,the acorn bean jelly had good color,moderate sour and sweet taste,elasticity and special flavor of acorn kernel.
作者
黄卉卉
HUANG Huihui(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China)
出处
《食品安全导刊》
2022年第19期148-150,共3页
China Food Safety Magazine
关键词
橡子凉粉
感官品质
工艺优化
acorn bean jelly
sensory quality
process optimization
