| 番石榴保健果冻的研制 |
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| 引用本文： | 郭守军,杨永利,章斌,蔡舜霞,杨东娟,汪武忠.番石榴保健果冻的研制[J].食品科技,2012(5):82-86. |
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| 作者姓名： | 郭守军 杨永利 章斌 蔡舜霞 杨东娟 汪武忠 |
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| 作者单位： | 韩山师范学院生物系 |
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| 基金项目： | 广东省潮州市科技局基金资助项目(06028879);韩山师范学院教授基金资助项目(510076) |
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| 摘 要： | 以番石榴果汁为主要原料,长角豆胶、卡拉胶和琼脂为主要胶体,并配以木糖醇、柠檬酸等其他辅料,通过单因素实验、正交实验和感官评定法,对番石榴保健果冻的加工工艺进行了研究。研究结果表明,番石榴汁用量为25%、木糖醇添加量14%、柠檬酸添加量0.12%、刺槐豆胶0.6%、卡拉胶0.7%、琼脂0.3%、氯化钾0.1%的工艺参数可制得果味浓郁、口感滑爽、质地均匀、风味独特的营养保健果冻。
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| 关 键 词： | 番石榴 刺槐豆胶 卡拉胶 果冻 工艺 |
Technical processing of guava health jelly |
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| GUO Shou-jun,YANG Yong-li,ZHANG Bin,CAI Shun-xia,YANG Dong-juan,WANG Wu-zhong.Technical processing of guava health jelly[J].Food Science and Technology,2012(5):82-86. |
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| Authors: | GUO Shou-jun YANG Yong-li ZHANG Bin CAI Shun-xia YANG Dong-juan WANG Wu-zhong |
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| Affiliation: | (Department of Biology,Hanshan Normal University,Chaozhou 521021) |
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| Abstract: | In the thesis,the technical processing of guava health jelly was studied by means of single factor,orthogonal experiments and sensory evaluation.The jelly was made up of guava juice as principal raw material,locust bean gum,carrageenan and agaragar as main colloid,and xylitol and citric acid as accessories.The result showed that the optimal ratio of guava health jelly constituent were as follow:guava juice 25%,carrageenan 0.7%,locust bean gum 0.6%,agar amount of 0.3%,xylitol 14%,potassium chloride 0.1% and the citric acid amount of 0.12%.With the best formula,the nutritional healthy jelly was prepared with nice guava scent,even texture,smooth taste and unique flavour. |
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| Keywords: | Psidium guajava L locust bean gum carrageenan jelly process |
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