红枣银耳复合果冻的研制  

Development on Complex Jelly of Jujube and Tremella

作　　者：孙健全[1] 张润光[2] 张志国[3] 

机构地区：[1]山东省农科院,山东济南250100 [2]陕西师范大学食品工程与营养科学学院,陕西西安710062 [3]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《食品研究与开发》2012年第2期74-77,共4页Food Research and Development

摘　　要：为了研制品质优良、营养丰富的果冻,以红枣和银耳为原料进行复合果冻的研制,研究不同凝胶剂的凝胶性能和复配胶的最佳比例,并对复合果冻的配方和制作工艺进行优化。实验结果:复配胶的最佳配比为魔芋胶∶黄原胶∶卡拉胶∶琼脂=2∶1∶1∶1,果冻的最佳配方为:复合果汁(红枣汁∶银耳汁=2∶1)20%,复配胶1.5%,白砂糖12%,柠檬酸0.1%。最优水平组合A2B3C2D1的感官评分为90分。To research the jelly with high quality and abundant nutrition,using jujube and tremella as material,the gel-forming properties of different gums and the best combination of complex gums were studied,then the optimal formula and developmental technology of complex jelly of jujube and tremella were determined.The results indicated that the best proportion of complex gums was that Konjac gum∶Xanthan gum∶Carrageenan gum∶Agar=2∶1∶1∶1,the optimal formula of complex jelly of jujube and tremella was as follows： complex juice（jujube juice∶ tremella juice=2∶1） 20 %,total complex gums 1.5 %,sugar 12 % and citric acid 0.1 %.The senses score of the optimal level combination for A2B3C2D1 was 90.A production with high quality and abundant nutrition could be obtained.

关 键 词：红枣 银耳 果冻 凝胶剂 配方 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]