米酒枸杞低卡果冻制作工艺及优化研究
Research on the Production Process and Optimization of Low-Calorie Rice Wine and Wolfberry Jelly
张增明1
作者信息
- 1. 福建亲亲股份有限公司,福建晋江 362205
- 折叠
摘要
本文以米酒及枸杞混合液为主要原料,赤藓糖醇为甜味剂,研制风味独特的米酒枸杞低卡果冻.以果冻感官评分为指标,通过单因素和正交试验优化果冻制作配方工艺,得到最佳果冻配方工艺为柠檬汁添加量 1.2%,混合胶(卡拉胶∶魔芋粉∶槐豆胶=2∶2∶1)添加量 0.9%,赤藓糖醇添加量 16%,米酒枸杞混合液(米酒汁∶枸杞汁=2∶3)添加量 5%.该果冻具有米酒香气和独特的枸杞风味,色泽均匀,口感Q弹顺滑.
Abstract
In this paper,rice wine and wolfberry mixture were used as the main raw materials and erythritol was used as a sweetener to develop a unique rice wine and wolfberry low-calorie jelly.The sensory score of jelly was used as an indicator,and the jelly production formula process was optimized by single factor and orthogonal test.The optimal jelly formula process was obtained as follows:1.2%lemon juice,0.9%mixed gum(carrageenan∶konjac flour∶locust bean gum in a ratio of 2∶2∶1),16%erythritol,and 5%rice wine and wolfberry mixture(rice wine juice∶wolfberry juice in a ratio of 2∶3).The jelly has the aroma of rice wine and unique wolfberry flavor,uniform color,smooth and elastic taste.
关键词
米酒/枸杞/低卡/果冻Key words
rice wine/wolfberry/low-calorie/jelly引用本文复制引用
出版年
2024
NETL
NSTL
万方数据