南瓜酸奶保健果冻的工艺研究

研究了复合胶的最佳配比,探讨了南瓜酸奶的最佳配方,确定了氯化钾的最适添加量,比较不同化胶温度对果冻凝胶强度的影响。结果表明:复合胶的最佳配比为卡拉胶0.4%,黄原胶0.6%,刺槐豆胶0.4%;南瓜酸奶果冻的最佳配方即添加南瓜酸奶20%、甜味剂14%、复合胶1.5%、柠檬酸0.5%;氯化钾的添加量为0.3%;最佳化胶温度为85℃。

The Production Technology of Nutritional and Healthcare Jelly with Pumpkin Yoghourt

Study the composition of the best proportion on compound colloid;explore the composition of the best proportion on pumpkin yoghourt jelly;determine the amount of the optimum KCl;compare different temperature influence on gel strength of the jelly;the result shows: the best proportion of composite rubber is carrageenan 0.04%,xanthate gum 0.06%,locust bean gum 0.06%;the best proportion of pumpkin yoghourt jelly is pumpkin yoghourt 20%,sweetener 14%,composite rubber 1.2%,citric acid 0.5%;add KCl 0.3%;temperatu...