南果梨果冻制作工艺
Processing Technology of Nanguo Pear Jelly
王月囡 1李铁纯 1李书倩1
作者信息
- 1. 鞍山师范学院化学与生命科学学院,辽宁鞍山114007
- 折叠
摘要
[目的]优化南果梨果冻制作工艺,开发利用南果梨资源.[方法]以南果梨为主要原料,以卡拉胶、琼脂和黄原胶为主要胶体,采用单因素试验和正交试验,对卡拉胶、琼脂和黄原胶的最佳配比、添加量、南果梨的护色及南果梨果冻的制作工艺配方等进行了研究.[结果]南果梨果冻最佳配方为混合胶(卡拉胶:琼脂:黄原胶)比例4∶3∶3、用量0.80％,柠檬酸用量0.20％,白砂糖用量15％,南果梨汁用量25％,柠檬酸钠用量0.15％,该工艺条件下制得的南果梨果冻色泽均匀,酸甜适中,具有淡淡的南果梨香,风味独特.[结论]研究可为研制兼具营养与保健的南果梨果冻提供参考依据.
Abstract
[Objective] The aim was to optimize processing technology of Nanguo Pear jelly,develop and utilize Nanguo Pear resource.[Method] With Nanguo Pear as main raw material,carrageenan,agar and xanthan gum as main colloidal substances,using single factor test and orthogonal test,the optimal ratio,dosage,color protecting of Nanguo Pear and formula of processing technology of Nanguo Pear jelly were studied.[Result] The optimal formula of Nanguo Pear jelly was:mixed gels(carrageenan∶ agar∶ xanthan gum =4∶ 3∶3) 0.80％,citric acid 0.20％,sugar15％,Nanguo Pear juice 25％,sodiumcitrate 0.15％.The obtained Nanguo Pear jelly has uniform color and lustre,moderate taste,unique flavor and light fragrance of Nanguo Pear.[Conclusion] The study can provide reference basis for development of Nanguo Pear jelly with nutrition and health care.
关键词
南果梨/果冻/加工工艺Key words
Nanguo Pear/Jelly/Processing technology引用本文复制引用
基金项目
鞍山师范学院校级科研立项项目(12xskyxm34)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据