摘要
本研究以淡干裙带菜为主要原料,卡拉胶与魔芋胶作为凝胶剂,辅之白砂糖和柠檬酸,以感官评分为评定指标,通过单因素和正交试验对裙带菜果冻的加工工艺进行研究。结果表明,裙带菜果冻的最佳工艺配方为裙带菜汁添加量30%、复合胶(卡拉胶和魔芋胶的质量比7∶3)添加量1.0%、白砂糖添加量10%、柠檬酸添加量0.02%,此配方下制得的裙带菜果冻感官评分为89.7分,弹性为2.52 mm,呈均匀一致的黄褐色,无异味,口感软滑,酸甜适口,组织状态均匀一致,具有裙带菜独特的风味。
This study used light dried Undaria pinnatifida as the main raw material,carrageenan and konjac glucomannan were mixed in a certain quality ratio as the gel,white granulated sugar and citric acid were added,and sensory score was used as the evaluation index.The processing technology of Undaria pinnatifida jelly was studied through single factor test and orthogonal test.The results showed that the optimal processing formula for Undaria pinnatifida jelly was as follows:30%Undaria pinnatifida juice added,1.0%composite gum(carrageenan and konjac gum in a mass ratio of 7∶3)added,10%white sugar added,and 0.02%citric acid added.The sensory score of the Undaria pinnatifida jelly prepared with this formula is 89.7 points,with an elasticity of 2.52 mm.It is a uniform and consistent yellow brown color,without any odor,with a soft and smooth taste,a pleasant acidity and sweetness,and a uniform and consistent organizational state.It has the unique flavor of Undaria pinnatifida.
作者
吴慧
余子栋
WU Hui;YU Zidong(Guangzhou College of Technology and Business,Guangzhou 510850,China;Shenzhen Tianxiang Quality Technical Service Co.,Ltd.,Shenzhen 518100,China)
出处
《食品安全导刊》
2023年第27期140-143,共4页
China Food Safety Magazine
基金
2023年度广州工商学院校级科研项目(KYYB202339)
广州工商学院2022年横向科研项目(KYHX2022102)。
关键词
裙带菜
果冻
工艺
感官评定
Undaria pinnatifida
jelly
technology
sensory evaluation
