橙汁与魔芋凝胶复合果冻的研制  

The Preparation of a Composite Jelly using Orange Juice and Konjac Flour

作　　者：范雪层[1] 何娜[1] 邓红[1] 李招娣[1] 

机构地区：[1]陕西师范大学食品工程系陕西,西安710062

出　　处：《现代食品科技》2007年第10期69-72,共4页Modern Food Science and Technology

摘　　要：以橙汁、魔芋精粉为主要原料研制高纤维橙汁复合果冻,分别对魔芋精粉用量、凝固剂及橙汁用量、蔗糖与柠檬酸之比等工艺条件进行了研究,得到了魔芋橙汁复合果冻的最佳工艺配方:琼脂0.20%,蔗糖与柠檬酸之比为55:1(g/g),橙汁6%,魔芋精粉0.35%。采用该配方制备的果冻橙香浓郁、口感滑爽。In this paper, a new composite jelly with high fiber content was prepared using orange juice and Konjac flour as main materials. The processing conditions, including the amotmt of orange juice, coagulant and Konjac flour and the ratio of sugar to citric acid, were studied .The optimal levels for each variables were as follows： the agar amount of 0.20 %, the ratio of sugar to citric acid of 55：1 g/g, the orange juice amount of 6 % and the Konjac flour amount of 0.35 %. With the best formula, the jelly was prepared with nice orange scent and smooth taste.

关 键 词：橙汁 魔芋精粉 果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]