本文已被：浏览 1339次 下载 654次
投稿时间：2016-12-20
投稿时间：2016-12-20
中文摘要: 以菱角粉为原料，先将其熟化制成菱角糊，然后按照一定的比例，通过与复合胶搭配，并辅以一定量的甜味剂， 制备菱角保健果冻，旨在丰富果冻制品的品种，并为菱角的精深加工提供新途经。研究结果表明，当魔芋胶与卡拉胶的 质量比为 1 ∶ 9 时，复合胶的凝胶特性最佳；当复合胶的添加量为 0.9 %、菱角糊添加量为 40 %、果糖添加量为 5 %时，菱 角保健果冻的综合评分最高（9.1 分）。此配方下所研制的果冻呈淡紫色、晶莹透亮、清甜可口，并伴有淡淡的菱角香味； 凝胶硬度为 352.961、弹性为 0.827、耐咀性为 86.304，软硬适中，有弹性，耐咀嚼，且微生物指标符合 GB 19299-2015《食 品安全国家标准 果冻》的相关规定。
Abstract:water chestnut powder used as the raw material， was firstly made into paste by curing， which was then collocated with the compound glue according to a certain proportion， to prepare water chestnut jelly with a certain amount of sweetener， in order to enrich the variety of jelly and provide a new way for the deep processing of chestnut. The results showed that， when the mass ratio of konjac gum and carrageenan was 1 ∶ 9，the proper－ ties of the compound glue is the best； when the addition amount of compound glue was 0.9 %， water chestnut paste was 40 % and fructose was 5 %， water chestnut jelly got the highest score （9.1 points）. The jelly devel－ oped by this formulation was pale purple， glittering and translucent， sweet and delicious， and accompanied by slight water chestnut flavor； gel hardness was 352.961， elasticity was 0.827， chewiness was 86.304， soft hard moderate， with elastic， chewy， and the microorganism indicators conform to the relevant provisions of the na－ tional standards.
keywords: water chestnut jelly formulation
文章编号：201706024 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| LI Li，WANG Hong-bin， ZHANG Ze-ying， TAN Nian | Wuchang Institute of Technology， Wuhan 430065， Hubei， China |
引用文本：
津ICP备20000603号-1