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投稿时间：2014-09-11
投稿时间：2014-09-11
中文摘要: 采用超声波辅助浸提方法对枇杷叶中黄酮进行了浸提，除去乙醇得到黄酮浸提液。以魔芋胶、木糖醇和黄酮浸 提液为主要原料研制保健魔芋果冻。选取复配胶用量、木糖醇添加量、黄酮浸提液添加量和柠檬酸添加量 4 个考察因 素，通过 L9（34）正交试验得出产品最佳配方。结果表明，最佳配方为：魔芋胶：卡拉胶为 2 ∶ 1，氯化钾 0.06 %，复配胶1.30 %，黄酮浸提液 1.50 %，木糖醇 15 %，柠檬酸 0.12 %，该产品具有枇杷黄酮的特有清香和天然的浅黄色色泽，酸甜适 口，组织均匀，口感爽滑、细腻。
Abstract:Loquat flavonoids was extracted by ultrasonic assisted extraction means．And then， the experiment researched the production technology of health jelly with konjac gum， xylitol and flavonoids extraction as the main raw materials. The amount of compound konjac gum， xylitol， flavonoids extract， citric acid as the factors of orthogonal experiment， by using L9 （34） orthogonal to determine the optimal ingredients of jelly. The results showed that， the optimal ingredients of jelly was as follows： konjac gum： carrageenan 2 ∶ 1， compound konjac gum 1.3 %， KCl 0.06 %，flavonoids extract 1.50 %， xylitol 15 %， citric acid 0.12 %. The final product has certain health care function and the economic value of jelly as well as loquat flavonoids' own sweet smell and natural pale yellow. Besides， the jelly tastes good on sweet and sour， the tissue is average and it is with good look and tasty.
keywords: jelly konjac flavonoids sense texture
文章编号：201602022 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| LI Dan， LIN Xiang-yang*， CHENG Hui-qing， WU Jia， LI Shuang-shuang | College of Biological Science and Technology， Fuzhou University， Fuzhou 350116， Fujian， China |
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