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以燕麦为基质的保健型果冻的配方优化

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以燕麦粉为主要原料,研究兼具保健功效和休闲功能燕麦果冻的配方.以感官评分为评定指标,通过甜味剂、酸味剂、凝胶剂的筛选试验、单因素试验和正交试验,研究燕麦果冻最佳配方.结果表明:筛选出的燕麦果冻的甜味剂、酸味剂、凝胶剂分别为蜂蜜、维生素C、卡拉胶;燕麦果冻的最优配方为燕麦粉添加量13%、蜂蜜添加量30%、维生素C添加量0.3%、卡拉胶添加量0.4%.该配方制得的燕麦果冻香气适宜,酸甜适中,色泽微黄均匀,软硬适中有弹性.
Optimization of Healthy Jelly Formul by Oat
The formula of oat jelly was studied with the main raw material of oat flour.The basic formula of oat Jelly was selected.The sweetener,the sour agent and the thickener were determined as honey,vitamin C and carrageenan,respectively.The oat flour,honey,vitamin C and carrageenan were tested by single factor test,and the best formula of oat jelly was determined by orthogonal test and sensory evaluation.The results showed that the oat jelly with 13%oat flour,30%honey,0.3%vitamin C and 0.4%carrageenan had a good aroma,moderately sweet and sour,moderate degree of hardness and softness,good elasticity.

oatsjellyhealth and function food

范春磊、刘红微、刘帅、董毓卿、马惠茹

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河套学院(巴彦淖尔 015400)

燕麦 果冻 休闲保健食品

2024

食品工业
上海市食品工业研究所

食品工业

影响因子:0.47
ISSN:1004-471X
年,卷(期):2024.45(9)