摘要
以苹果汁、乌龙茶为主要原料,卡拉胶、蒟蒻胶作为复配胶凝剂,白砂糖、藻蓝蛋白粉调和,最后制出一种营养果冻。以感官评价值为评价指标,用单因素试验与正交试验方法优化藻蓝蛋白苹果乌龙茶果冻的生产工艺,并采用极差分析法,判断其最终工艺配方为白砂糖添加量12%,苹果汁添加量15%,复配胶(卡拉胶∶蒟蒻胶=7∶3)添加量1.4%,乌龙茶水添加量35%,藻蓝蛋白粉添加量0.08%,根据此配方制得果冻细腻晶莹、口感协调,具有苹果汁和乌龙茶独特风味。
Apple juice and oolong tea were used as the main raw materials,carrageenan and konjac gum were used as compounding gelling agents,white granulated sugar and algae blue protein powder were blended,and finally a nutritional jelly was produced.Using the sensory evaluation value as the evaluation index,the production process of algae blue protein apple oolong tea jelly was optimized by single-factor test and orthogonal test method,and the final process formula was judged by the extreme difference analysis method:the added mass fraction was 12%of white sugar,15%of apple juice,1.4%of compound gum(carrageenan∶konjac gum=7∶3),35%of oolong tea water and 0.08%of algae blue protein powder.The jelly was made according to this formula,which was delicate and crystalline,with a coordinated taste and unique flavor of apple juice and oolong tea.
作者
季天予
杨巍巍
魏凝也
郝若冰
林佳琪
薛愉凡
张海超
汤景琳
吴嘉杰
JI Tianyu;YANG Weiwei;WEI Ningye;HAO Ruobing;LIN Jiaqi;XUE Yufan;ZHANG Haichao;TANG Jinglin;WU Jiajie(Shenyang Medical College,Shenyang,Liaoning 110034,China)
出处
《农产品加工》
2023年第14期19-21,26,共4页
Farm Products Processing
基金
2022年沈阳医学院大学生课题“藻胆蛋白对PM2.5诱导的呼吸系统氧化应激和炎性反应的干预作用及机制研究”(20229022)。
关键词
苹果汁
乌龙茶
藻蓝蛋白
果冻
正交试验
apple juice
oolong tea
phycocyanin
jelly
orthogonal test
