雪莲果保健果冻加工工艺研制  

The production technology of health jelly with Smallanthus Sanchifalius

作　　者：吴三林[1] 刘芳[1] 蒋洲丽[1] 刘超[1] 张西玉[1] 

机构地区：[1]乐山师范学院化学与生命科学院,乐山614000

出　　处：《食品科技》2011年第11期103-106,共4页Food Science and Technology

基　　金：四川省教育厅科研项目(10ZC018)

摘　　要：以雪莲果为主要原料研究制备雪莲果保健果冻的生产工艺。通过运用单因素试验和正交试验,最终确定果冻的最佳配方为:琼脂粉添加量1.0%、蔗糖添加量12%、雪莲果汁添加量30%、柠檬酸添加量0.15%,灭菌条件为85℃、15min。生产的产品具有雪莲果的保健功效和果冻的经济价值,以及雪莲果所特有的香气和天然的浅黄色色泽,酸甜适口,组织均匀,口感细腻。As Smallanthus Sanchifalius is very nutritious, it is to be regarded as the quality raw materials in food processing. The experiment research the production technology of health jelly with Smallanthus Sanchifalius as the main raw materials. By using a single factor experiment and orthogonal experiment, we finally determined the optimal ingredients of jelly as follows： agar 1.0%, sugar 12%, Smallanthus Sanchifalius juice 30%, citric acid 0.15%, the condition of sterilization is kept for 15 rain at temperature of 85 ℃. The final product has the health efficacy of Smallanthus Sanchifalius and the economic value of jelly, as well as Smallanthus Sanchifalius＇s own sweet smell and natural pale yellow. Besides, the jelly tastes good on sweet and sour, the tissue is average and it is with good look and tasty. Of course, the product is free of preservatives and pigment.

关 键 词：雪莲果 果冻 生产工艺 

分 类 号：TS216[轻工技术与工程—粮食、油脂及植物蛋白工程]