魔芋藤茶营养果冻的研制  

Study on the nutritional jelly of Amorphophallu and Ampelopsis grossedentata

作　　者：赖红艳[1,2] 罗祖友[1] 程超[1] 侯建军[3] 

机构地区：[1]湖北省野生动植物保护与利用重点实验室,湖北民族学院 [2]华中农业大学水产学院,武汉430070 [3]华中农业大学水产学院

出　　处：《食品科技》2008年第7期105-108,共4页Food Science and Technology

基　　金：中国博士后基金项目(20060400854);湖北省生物资源保护与利用重点实验室开放课题

摘　　要：以魔芋精粉、食品凝固剂、藤茶汁为主要原料,研制低热量、具有保健功能的藤茶营养果冻,分别对藤茶汁、魔芋精粉、凝固剂、柠檬酸、蛋白糖与白砂糖的添加量等工艺条件进行系列研究,得到最佳工艺配方为藤茶汁为8%、魔芋精粉为0.25%、凝固剂0.4%、柠檬酸0.12%、蛋白糖0.08%、白砂糖2%、氯化钾0.08%,凝固后即获得绿色、透明、口感爽滑、酸甜可口的营养果冻,该果冻具有浓郁的藤茶风味。The present experiement was conducted to investigate the supplementary levels of Ampelopsis grossedentata juice, Amorphophallus powder, food thickening agents, citric acid, Aspartame and sugar to produce the low caloric, healthy Ampelopsis grossedentata jelly. The optimal prescription was as follow： Ampelop- sis grossedentata juice 8%, Amorphophallus powder 0,25%, food thickening agents 0.4%, citric acid 0.12%, Aspartame 0.08%, sugar 2%, potassium chloride 0,08%, After solidification, the green, transparent, tasty and refreshing jelly with strong Ampelopsis grossedentata aroma was obtained.

关 键 词：魔芋精粉 藤茶汁 果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]