红枣汁与魔芋凝胶复合果冻的研制  

Preparation of a Composite Jelly with Zizyphus Jujuba and Konjac Flour

作　　者：李改燕[1] 裘迪红[1] 郭丽萍[2] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《宁波大学学报（理工版）》2010年第2期6-10,共5页Journal of Ningbo University：Natural Science and Engineering Edition

摘　　要：采用正交优化方法,以红枣汁与魔芋精粉为主要原料研制红枣汁复合果冻.对红枣汁、魔芋精粉、κ-卡拉胶混合胶等的用量、氯化钾添加量、蔗糖与柠檬酸添加比例等工艺条件进行了研究,得到了红枣汁魔芋凝胶复合果冻的最佳工艺配方:红枣汁8.00%、魔芋精粉0.28%、κ-卡拉胶0.42%、氯化钾0.60%、白沙糖5.00%、柠檬酸0.10%.该配方制作的果冻呈橘黄色,香味浓郁,爽滑可口.The orthogonal optimization method is used to prepare a new composite jelly with zizyphus jujuba juice and konjac flour as main additive ingredients.The processing conditions,including the due amount of zizyphus jujuba juice,konjac flour and κ-coagulat admixture,potassium chloride and the ratio of sugar to citric acid,are studied.To achieve the optimal mixture,the mixing rate for each additive are found to be： zizyphus jujuba juice 8%;konjac flour 0.28%;carrageenan 0.42%;potassium chloride 0.6%,sugar 5.00%,citric acid 0.10%.With these processing conditions,the jelly produced is identified as saffron,slippery and tasty.

关 键 词：红枣 魔芋精粉 正交优化 果冻 

分 类 号：X792[环境科学与工程—环境工程]