红茶菌发酵液结合斑鸠占叶汁制作果冻的工艺优化  

Process Optimization of Jelly with Fermention Broth of Kombucha and Premna Microphylla Turcz

作　　者：胡永正 沈秋霞 文晓慧 李尚泽 秦婷婷 王雪缘 李明元 HU Yongzheng;SHEN Qiuxia;WEN Xiaohui;LI Shangze;QIN Tingting;WANG Xueyuan;LI Mingyuan(School of Food and Bioengineering,XiHua University,Chengdu 610039,China;Sichuan Technology and Business College,Dujiangyan 611830,China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]四川工商职业技术学院,四川都江堰611830

出　　处：《食品科技》2020年第1期140-145,共6页Food Science and Technology

基　　金：四川省大学生创新创业训练计划项目(201710623082)。

摘　　要：以红茶菌发酵液和斑鸠占叶汁为主要原料制作果冻,辅以白砂糖和柠檬酸钠进行调味,添加复配卡拉胶和魔芋粉,以感官评分和质构作为评价指标,采用单因素试验和正交试验对果冻工艺进行优化。结果表明:以红茶菌发酵液质量为基准,添加斑鸠占叶汁10%,卡拉胶与魔芋粉以6:4添加0.5%、白砂糖的添加量为16%、柠檬酸钠的添加量为0.16%时,产品具有最高感官得分和良好的质构特性。The fermention broth of Kombucha and Premna microphylla Turcz were used as the main raw materials to make the jelly,seasoned with white granulated sugar and sodium citrate,and the carrageenan and konjac powder were added to strengthen gel.The sensory score and texture were used as evaluation indexes.In order to optimize the jelly process,the single factor and the orthogonal test were carried out.The results showed that the optimum formula of jelly was as follows:with the total weight of fermention broth of Kombucha as the benchmark,the addition of Premna microphylla Turcz juice was 10%,the carrageenan and konjac flour were added 0.5%in 6:4,the white granulated sugar was added in 16%,and the sodium citrate was added in 0.16%,the product had the highest sensory score and good texture characteristics.

关 键 词：红茶菌 斑鸠占叶 果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]