硫酸软骨素黑豆粉果冻的制备工艺研究及优化

Study and Optimization of the Preparation Process of Chondroitin Sulfate Black Bean Powder Jelly

方桂娇 ¹刁穗明 ¹马海宁 ¹郑圣乐 ¹王晓欣 ¹王心慰 ¹韩鹿¹

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作者信息

1. 广州工商学院工学院,广东佛山 528138
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摘要

以硫酸软骨素和黑豆粉为原料,开发了一种具有保健功能的黑豆硫酸软骨素果冻.通过单因素试验和正交试验,对黑豆硫酸软骨素果冻的制备工艺参数进行研究.结果表明,黑豆硫酸软骨素果冻的最佳配方为黑豆粉与(85～90℃)纯净水的料液比1∶10(g∶mL),赤藓糖醇添加量13.1％,果冻粉添加量2.2％,竹炭粉添加量0.24％,硫酸软骨素添加量0.75％,氨基酸葡萄糖添加量1.5％.该配方所得黑豆硫酸软骨素果冻豆香味浓郁和谐、甜味适中、风味独特.

Abstract

In this study,chondroitin sulfate was developed as a health-friendly chondroitin sulfate jelly with black bean powder.The preparation process parameters of chondroitin sulfate jelly were studied by single factor tests and orthogonal tests.The results showed that the best formula of chondroitin sulfate jelly was the ratio of 1∶10(g∶mL)between black bean powder and(85～90 ℃),the ratio of 13.1％ erythritol,2.2％ jelly powder,0.24％ bamboo charcoal powder,0.75％ chondroitin sulfate and 1.5％ amino acid glucose.The chondroitin sulfate jelly beans had a rich and harmonious fragrance,moderate sweetness and a unique flavor.

关键词

硫酸软骨素/黑豆/单因素试验/正交试验

Key words

chondroitin sulfate/black bean/single-factor test/orthogonal test

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出版年

2024

农产品加工

山西省农业机械化科学研究院山西省农产品加工装备技术管理站山西省农业产业化协会

农产品加工

影响因子：0.648

ISSN：1671-9646

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