摘要
以葡萄柚为主要原料,辅以桂花蜜、脱苦剂、复合凝胶剂和甜味剂制备复合型果冻.以感官评价得分为响应值,结合单因素试验和响应面试验优化葡萄柚桂花果冻配方.结果表明,桂花蜜添加量为1.6%、复合凝胶添加量为1.5%、白砂糖添加量为20%,此时果冻的感官评价得分最高,产品色泽鲜艳,外形整齐,酸甜可口有层次,口感细腻无杂质.本结果可为葡萄柚及果冻相关的新型食品研发提供一定的参考.
Abstract
In this study,a composite jelly was prepared using grapefruit as the primary raw material,supplemented with Osmanthus fragrans honey,debitter,composite gel,and sweetener.The formula of grapefruit and Osmanthus fragrans jelly was optimized by single factor and response surface methodology with sensory evaluation scores serving as the response variable.The results showed that the sensory evaluation score of jelly was the highest at the conditions of 1.6%osmanthus honey,1.5%composite gel,and 20%white sugar.The resulting product exhibited a vibrant color,a neat appearance,a sweet and sour taste,a delicate texture,and no impurities.The physical,chemical,and microbial indices of the jelly all met national standards.The results can provide some reference for the development of new food related to grapefruit and jelly.
基金项目
福建省自然科学基金面上项目(2020J01822)
国家科技项目(2021L3027)
福建省科技厅对外合作项目(2022I0022)
闽南师范大学培育项目(MSPY202101)
NETL
NSTL
万方数据