红茶果冻的加工工艺研究  

Preparation of a Black Tea Jelly

作　　者：董志铭 汤兴福[2] 吴云辉[3] 简文杰[3] 

机构地区：[1]厦门嘉祺生物食品有限公司,福建厦门361009 [2]福建省海洋与渔业厅,福建福州350001 [3]厦门海洋职业技术学院生物技术系,福建厦门361012

出　　处：《现代食品科技》2011年第11期1367-1371,共5页Modern Food Science and Technology

基　　金：福建省重大科技项目(2003Y008)

摘　　要：本文以魔芋粉、卡拉胶、红茶粉为主要原料,采用正交试验方法探讨红茶果冻的最佳制作工艺。实验结果表明:卡拉胶和魔芋胶两者的配比为7:3,总胶粉的添加量为0.8%,白砂糖添加量为14%,红茶粉添加量为0.2%,柠檬酸的添加量为0.12%,水浴15 min得到浅褐色果冻,口感软滑爽脆,酸甜可口,且具有浓郁茶香味。In this research,konjac powder,carrageenan and black tea powder were used as main raw materials to produce a new black tea jelly by the orthogonal experiment method.The results indicated that,the best ratio of carrageenan to konjac glue,the total dosages of the mixture of carrageenan and konjac glue,sugar,black tea powder and citric acid were 7：3,0.8%,14%,0.2% and 0.12%,respectively.Under the optimum conditions,the hazel jelly can be prepared after water bath for 15 minutes.It tasted mild and crisp,with rich tea aroma.

关 键 词：红茶粉 果冻 魔芋粉 卡拉胶 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]