菊粉花茶果冻制作工艺优化

在结合传统果冻工艺配方的基础之上,通过添加菊粉和食用菊花,研制了一种新型的、具有功能性的菊粉花茶果冻。采用单因素实验和正交实验,确定了影响菊粉花茶果冻品质的主次因素,依次为氯化钾用量>复配胶总量>柠檬酸用量>白砂糖用量。通过感官评定,确定了菊粉花茶果冻的最佳工艺配方。结果表明:复配胶的最佳配比为:菊粉:黄原胶:魔芋粉=3:5:2 (m/m);菊粉花茶果冻配方为:菊花水100 mL,复配胶1.0 g/100 mL、柠檬酸0.06 g/100 mL、氯化钾0.08 g/100 mL、白砂糖4.0 g/100 mL,所制果冻产品具有质地均匀,外观良好和花香风味等特点。

Optimization of the production process of inulin scented tea jelly

A novel functional inulin scented tea jelly was developed by adding inulin and edible chrysanthemum,which was based on the traditional process of jelly. According to the sensory,the effects of factors on the quality of inulin scented tea jelly were determined by single factor and orthogonal experiments,the contributions for the quality were potassium chloride,mixed gel,citric acid and sugar in sequence. The results showed that the ratio of components in the complex gum was 3:5:2(inulin/xanthan gum/konjac powder). Meanwhile,the optimal formula of inulin scented tea jelly was chrysanthemum water 100 mL,complex gum 1.0 g/100 mL,citric acid 0.06 g/100 mL,potassium chloride 0.08 g/100 mL and sugar 4.0 g/100 mL. The jelly product was uniform in texture,ingood appearance and had floral flavor and other characteristics.