摘要
市面阿胶糕类产品保质期多为1年.主要原因是经过长时间储存后,其表面及内部水分随储存时间的延长而蒸发,进而导致阿胶糕失水、变硬,难以下咽,同时,阿胶糕原料油脂含量较高,长时间储存易出现脂肪哈败现象.为解决这一问题,从阿胶糕保水性、抗氧化性2个方面展开研究,确定一种长效期阿胶糕的最佳制备工艺.试验对常用水分保持剂进行选择确定,通过单因素试验筛选聚葡萄糖与SPI的质量分数、聚葡萄糖与SPI的比例、抗氧化剂维生素C添加量,通过加速试验验证制得的阿胶糕保质期可达2年.最佳配方为工艺阿胶20％、黑芝麻20％、核桃仁15％、黄酒20％、冰糖8％、聚葡萄糖14.4％、SPI1.6％、维生素C 1％.
Abstract
Most of donkey-hide gelatin(E'jiao)cake products on the market have a shelflife of one year.The main reason is that after long-term storage,the surface and internal moisture evaporate,which in turn causes donkey-hide gelatin(E'jiao)cake to lose water,become hard,and difficult to swallow.Donkey-hide gelatin(E'jiao)cake has a high oil content,and it is easy to deteriorate fat after long-term storage.In order to solve the problem,carrying out research on the water retention and antioxidant properties,the optimal preparation process of one kind of donkey-hide gelatin(E'jiao)cake for long shelflife was determined.The moisture retention agents were selected and determined.The mass fraction of polydextrose and SPI,the ratio of polydextrose to SPI,and the amount of antioxidant vitamin C were screened by single factor experiment.The accelerated test verified that the shelf life of the donkey-hide gelatin(E'jiao)cake prepared by the research could reach two years.The optimal process was to prepare donkey-hide gelatin(E'jiao)cake with 20％donkey-hide gelatin(E'jiao),20％black sesame,15％walnut,20％rice wine,8％rock sugar,14.4％polydextrose,1.6％SPI,and 1％vitamin C.
NETL
NSTL
万方数据