一种苦荞冻凝胶食品的研究与开发

以苦荞茶和褐藻膳食纤维粉为主要原料,采用单因素试验和正交试验,结合质构仪测定指标和感官评价研制一种苦荞冻凝胶食品。以产品凝胶强度和感官得分为指标,通过单因素和正交试验优化出苦荞冻的最佳配方和制作工艺。结果表明,最佳配方为褐藻膳食纤维粉1.8%,成型剂添加量1.1%,苦荞茶汤添加60%(浸提比为1∶60)。按照此配方制作的产品具有很好的苦荞风味,凝胶强度和感官评分最高,具有很好的营养价值。

Research and development of tartarian buckwheat gel food

The production process of tartarian buckwheat tea gel food was studied using tartarian buckwheat tea and brown alga dietary fiber powder as raw material by the single factor experiment and response surface method,combined with texture analysis and sensory evaluation.The optimal formula and processing technology of tartarian buckwheat tea gel food with gel strength and sensory evaluation as evaluating indicators were studied using single factor and orthogonal tests.Results showed that the optimal formula of tartarian buckwheat tea gel food was addition amount of brown algae dietary fiber powder 1.8%,forming agent 1.1% and tartarian buckwheat tea soup volume 60%(extraction ratio 1∶60).In this case,the product has better flavor,the highest gel strength and sensory score,and has a certain nutrition.