朴子叶保健果冻工艺研究

结合地方特色,研发出一种具有市场开发前景的保健饮品——朴子叶保健果冻。优化传统的工艺条件,通过单因素实验和正交试验,以朴子叶、琼脂、白砂糖、黄原胶为主要原料进行探究,最终获得的最佳比例配方为液料比1:5000,浸提温度85℃,浸提时间20min,配料琼脂用量比为1:140,白砂糖3%,黄原胶0.10%。所得朴子叶果冻色泽均匀,具有朴子叶清香,透明柔软有弹性,甜淡适口,适合广大消费者食用且具有保健功效。

Study on Nutritional Jelly Processing of Magnolia officinalis Rehd.et Wils.leaves

Combined with local characteristics,a kind of Promising and healthy drinks of Magnolia officinalis Rehd. et Wils.Leaves was studied. With the raw material of the Magnolia officinalis Rehd. et Wils. Leaves,agar,sugar,and xanthan gum,the processing of jelly was studied and the optimal formula was decided by orthogonal experiments and experiments of single factor. Results showed that the optimal formula was：the added liquid material ratio 1：1000,extraction temperature 95℃,extraction time 25 min,ratio of ingredients agar 1：140,white sugar 5%,xanthan gum 0. 05%. The jelly had the characteristics of transparent surface,good elasticity,special flavor and moderate sweetness by using this formula,which was Nutritional and suits for consumers.