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| 营养型葛仙米果冻的制作工艺研究 |
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余义1,王海英1,杨英1,裴国凤1,秦榛1,纪九军2
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1. 中南民族大学生命科学学院,湖北武汉,430074;2. 武汉科技情报中心,湖北武汉,430023
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| 摘要: |
| 研究营养型葛仙米果冻的制作工艺,为武陵山区葛仙米特色资源的开发提供新途径.将烫漂护色后的葛仙米打浆制得葛仙米汁,以葛仙米汁为主要原料,卡拉胶、魔芋胶为胶体基材,进行营养型葛仙米果冻生产工艺的研究.利用单因素试验和正交试验,通过感官评价和质构指标的综合分析,得到葛仙米果冻的最佳配方为:复合胶含量1％(m卡拉胶∶m魔芋胶=6∶4),柠檬酸含量0.3％,葛仙米汁含量30％,白糖含量14％和β-环糊精含量2％～4％.在此条件下制作的葛仙米果冻口感爽滑,绿色天然、酸甜适口、质地均匀,具有一定的保健功能. |
| 关键词: 葛仙米 营养果冻 感官评价 质构测试 |
| DOI： |
| 分类号:TS255.43 |
| 基金项目:国家质检总局公益基金(201310141) |
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| Study on Preparation of Nutritional Nostoc sphaeroids Jelly |
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YU Yi1,WANG Haiying1,YANG Ying1,PEI Guofeng1,QIN Zhen1,JI Jiujun2
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1.College of Life Sciences,South-Central University for Nationalities,2.Wuhan Information Center of Science and Technology
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| Abstract: |
| Nostoc sphaeroides is a regional characteristic medicine resource of Wuling mountainous area in central China.Studying the production technology of jelly with Nostoc sphaeroides provides a new processing method.The juice of the Nostoc sp.was prepared by blanching and color protecting with boiled water,carrageenan and konjac gum were chosen as the main substances of the jelly.Based on single factor experiments and orthogonal experiments,the best processing formulation was obtained by investigating the sensory evaluation and texture index of the jelly.With the formulation of 1% of composite jelly substances(ratio of carrageenan to konjac gum was 6:4),30% of the Nostoc sp.juice,0.3% of citric acid,14% of sugar,and 2%~4% ofβ-cyclodextrin,the produced jelly had a natural green color and delicate texture with a smooth,sweet and delicious taste. |
| Key words: Nostoc sphaeroids nutrition jelly sensory evaluation texture testing |
