The Effect of Compound Colloid on the Water Precipitation Rate and Sensory Quality of Neutral Jelly
The paper mainly uses almond powder,white sugar,and milk fat powder as raw materials,and the effect of compound colloid and their dosage on the water precipitation rate and sensory quality of neutral jelly is studied.The formulation of compound colloid is optimized by single factor experiment and orthogonal test.The results show that the optimal compound formula of xanthan gum,konjac gum,locust bean gum and carrageenan is 0.150% ,0.100% ,0.085% and 0.070% ,respectively.Under compound condition,the taste and flavor are optimal,and the water separation rate is also within a reasonable range.
compound colloidseparated water ratiosensory qualityneutral jelly
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