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投稿时间：2020-10-10
投稿时间：2020-10-10
中文摘要: 以桂圆、桂花作为主要原料制作桂圆桂花果冻。在单因素试验的基础上进行正交试验，以感官评定和凝胶特性参数为指标获得桂圆桂花果冻的原料和凝胶剂配方。试验结果表明桂圆桂花果冻的凝胶剂最佳配方为：魔芋胶添加量0.5%，黄原胶添加量0.20%，卡拉胶添加量0.3%；桂圆桂花果冻最佳配方为：蜜渍桂花添加量3.5%，桂圆添加量3.5%，白砂糖添加量2%。所得果冻色泽金黄，香气浓郁，口感协调且富有弹性。
Abstract:This study used longan and osmanthus as the main raw materials to make jelly.Orthogonal experiments were carried out on the basis of single factor experiments，and sensory evaluation and gel characteristic parameters were used as indicators to obtain the raw materials and gel formulations of longan and osmanthus jelly.The test results showed that the best formulation of gel was：konjac powder addition 0.5 %，xanthan gum addition 0.20 % and carrageenan addition 0.3 %；the best formulation of longan osmanthus jelly was：candied osmanthus addition 3.5 %，longan addition 3.5 % and white sugar addition 2 %.The obtained jelly was golden in color，rich in aroma，harmonious in taste and full of elasticity.
文章编号：202103019 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| FENG Xiao-ting，ZONG Ji-lin，WANG Shuang-hui | School of Advanced Agriculture and Bioengineering，Yangtze Normal University，Chongqing 408100，China |
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