摘要
以羌活饮片为主要原料,明胶、琼脂、甜菊糖苷、山梨酸钾为辅料制备羌活果冻。结合单因素试验和响应面试验,对羌活果冻加工工艺及配方进行优化。结果表明,羌活浓缩液制备工艺为:100.00g羌活饮片加800mL纯净水浸泡30min,大火煎煮约40min,50℃浓缩至羌活浓缩液相对密度为1.0~1.1;羌活果冻产品的最佳配方为:固定羌活浓缩液和饮用水总体积21mL,羌活浓缩液添加量19.5mL,甜菊糖苷添加量0.045g/mL,山梨酸钾添加量0.4mg/mL,混合凝胶(明胶与琼脂质量比为0.5∶4.5)添加量0.1g/mL。在此条件下制得的果冻产品具有致密的多孔状结构,该结构赋予了果冻产品一定的硬度、内聚性、弹性、咀嚼性、回复性及优良的稳定性、持水性、抗氧化性,产品具有宜人的羌活清香味,口感较好,异欧前胡素含量为(0.1058±0.0016)mg/g,具有一定的营养价值。
Notopterygium incisum jelly was prepared with Notopterygium incisum decoction pieces as the main raw ma⁃terials,gelatin,agar,stevia glycoside and potassium sorbate as the auxiliary materials.The processing technology and formula of Notopterygium incisum jelly were optimized by single factor and response surface tests.Results showed that the preparation process of Notopterygium incisum concentrate was as follows:100.00 g Notopterygium incisum decoc⁃tion slices was soaked with 800 mL pure water for 30 min,and then decocted on high heat for about 40 min,concentrat⁃ed to Notopterygium incisum concentrate with relative density of 1.0~1.1 at 50℃.The best formula of Notopterygium incisum jelly product was:the fixed total volume of Notopterygium incisum concentrate and drinking water 21 mL,the dosage of Notopterygium incisum concentrated solution 19.5 mL,stevioside 0.045 g/mL,potassium sorbate 0.4 mg/mL,and the dosage of mixed gel(the mass ratio of gelatin to agar 0.5∶4.5)0.1 g/mL.The jelly product prepared under these conditions had a dense porous structure,which endowed the jelly product with certain hardness,cohesiveness,elastici⁃ty,chewability,resilience as well as excellent stability,water retention and oxidation resistance,the product had pleas⁃ant Notopterygium incisium fragrance and good taste,the content of isoimperatorin was(0.1058±0.0016)mg/g,which had certain nutritional value.
作者
朱晋誉
徐丽芝
叶田田
杨瑞
王国凯
王淑君
ZHU Jin-yu;XU Li-zhi;YE Tian-tian;YANG Rui;WANG Guo-kai;WANG Shu-jun(School of Pharmacy,Anhui University of Chinese Medicine,Hefei 230012,China;Yangtze Delta Drug Advanced Research Institute,Nantong 226133,China;Jiangsu Aidi Nano Biomedicine Co.,Ltd.,Nantong 226133,China;Shenyang Pharmaceutical University,Shenyang 110016,China;The Second Affiliated Hospital of Liaoning University of Traditional Chinese Medicine,Shenyang 110034,China)
出处
《保鲜与加工》
CAS
2023年第4期20-27,共8页
Storage and Process
基金
安徽省2019年度高校优秀拔尖人才培育项目(gxyqZD2019035)。
关键词
羌活
果冻
工艺
配方
微观结构
Notopterygium incisum
jelly
technology
formula
microstructure
