| 一种特色百香果果冻产品的研制 |
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| 引用本文： | 李想, 宋弘扬, 赵存朝, 盛军, 陶亮, 田洋. 一种特色百香果果冻产品的研制[J]. 食品工业科技, 2021, 42(6): 159-165. DOI: 10.13386/j.issn1002-0306.2020070081 |
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| 作者姓名： | 李想 宋弘扬 赵存朝 盛军 陶亮 田洋 |
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| 作者单位： | 1. 云南农业大学食品科学技术学院, 云南昆明 650201;2. 云南省生物大数据重点实验室, 云南昆明 650201;3. 食药同源资源开发与利用教育部工程研究中心, 云南昆明 650201 |
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| 基金项目： | 辣木、澳洲坚果及热带水果精深加工产品研发及技术示范(18200053);云南省中青年学术和技术带头人后备人才(2018HB040);特色新型功能及营养健康食品关键技术研发与应用(2019ZG00905);低纬高原果蔬产业升级精深加工与废弃物再利用研究(2019ZG00907-03)。 |
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| 摘 要： | 以感官评分为评价指标,通过单因素实验研究不同参数对产品品质的影响,结合响应面试验设计优化产品最佳配方,并评定产品质量.结果表明,百香果果冻的最佳配方为:百香果汁添加量为100％,百香果皮添加量为22％,复合甜味剂白砂糖与蜂蜜质量比为3:1,复合甜味剂添加量为15％,复合凝胶剂卡拉胶与魔芋胶质量比为2:1,复合凝胶剂添加...
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| 关 键 词： | 百香果 果冻 响应面法 复合凝胶剂 复合甜味剂 |
| 收稿时间： | 2020-07-09 |
Development of a Special Passion Fruit Jelly Product |
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| LI Xiang, SONG Hongyang, ZHAO Cunchao, SHENG Jun, TAO Liang, TIAN Yang. Development of a Special Passion Fruit Jelly Product[J]. Science and Technology of Food Industry, 2021, 42(6): 159-165. DOI: 10.13386/j.issn1002-0306.2020070081 |
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| Authors: | LI Xiang SONG Hongyang ZHAO Cunchao SHENG Jun TAO Liang TIAN Yang |
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| Affiliation: | 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2. Yunnan Key Laboratory of Biological Big Data Institute, Kunming 650201, China;3. Engineering Research Center for Drug and Food Homologous Functional Food, Kunming 650201, China |
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| Abstract: | Sensory scores were used as evaluation indicators,in order to evaluate the product quality,the influence of different parameters on the product quality was studied by single factor experiment.The optimal formula of the product was designed and optimized through the response surface experiment.The results showed that the best formula of passion fruit jelly were 100%of the additive amount of passion fruit juice,22%of the additive amount of passion fruit peel,the mass ratio of compound sweetener granulated sugar to honey was 3∶1,and the added amount of compound sweetener was 15%.The mass ratio of composite gel carrageenan to konjac glucomannan was 2∶1,and the added amount of composite gel was 0.6%.By processing passion fruit jelly neat shape,transparent and golden,it had good elasticity,bite strength and full flavor,and the sensory score was 91.17 various microbial indicators were in line with the national standards,it is a nutritious,healthy and safe new leisure food,it provides some theoretical basis for the development of passion fruit industry and new food development. |
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| Keywords: | passion fruit jelly response surface methodology compound gel compound sweetener |
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