低聚木糖益生元山楂桑葚果冻的研制工艺
The Development Process of Xylo-Oligosaccharide Prebiotic Hawthorn and Mulberry Jelly
陈恺颖1
作者信息
- 1. 广东源泉生物有限公司,广东汕头 515000
- 折叠
摘要
以山楂汁、桑葚汁为主要原料,添加低聚木糖、复配凝胶剂研制低聚木糖益生元山楂桑葚果冻.以感官评分为评价标准,在单因素实验的基础上通过正交试验研究各个因素对果冻口感和风味的影响.结果表明,最佳配方为山楂汁 40%、桑葚汁 13%、低聚木糖 15%、复配胶 1.6%,在此条件下制备的低聚木糖益生元山楂桑葚果冻具有口感脆韧、风味独特、营养丰富等特点,可为消费者提供一种营养保健的健康果冻.
Abstract
With hawthorn juice and mulberry juice as the main raw materials,adding xylo oligosaccharides and compounding gel agents,we developed the xylo oligosaccharide prebiotic hawthorn mulberry jelly.Using sensory evaluation as the evaluation criterion,the influence of various factors on the taste and flavor of jelly was studied through orthogonal experiments based on single factor experiments.The results showed that the optimal formula was 40%hawthorn juice,13%mulberry juice,15%oligosaccharides,and 1.6%compound gum.The oligosaccharides probiotic hawthorn mulberry jelly prepared under these conditions has the characteristics of crispy and tough taste,unique flavor,and rich nutrition,which can provide consumers with a nutritious and healthy jelly.
关键词
低聚木糖/山楂/桑葚/果冻/正交试验Key words
xylo-oligosaccharide/hawthorn/mulberry/jelly/orthogonal test引用本文复制引用
出版年
2024
NETL
NSTL
万方数据