姜枣保健果冻微波工艺研究  

Study on processing technology of ginger and jujube jelly by microwave

作　　者：张燕红[1] 王娜[1] 范会平[1] 冯艳风[1] 马琳[1] 张娱[1] 艾志录[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《河南农业大学学报》2012年第4期427-433,共7页Journal of Henan Agricultural University

基　　金："十二五"国家科技支撑计划项目子课题(2012BAD36B07-12)

摘　　要：以果冻TPA特性、凝胶强度和感官评定为指标,研究了姜枣果冻的微波工艺.采用中心组合设计方法,建立二次多项式回归方程的预测模型,优化了姜枣果冻微波制作条件.结果表明,姜枣果冻的微波条件是可得然胶质量分数1.95%、微波功率600 W、微波时间9 s,所制果冻口感细腻、酸甜适宜、富有姜枣特有的香味.TPA characteristics, gel strength and sensory quality were used as the main evaluation indi- cators for researching the microwave processing technology of the ginger and jujube jelly. Response surface methodology based on a central composite rotatable design, and a quadratic regression model was developed for predicting the microwave conditions for ginger and jujube jelly. The results showed that the delicate, sweet and sour suitable, rich in distinctive flavor of ginger and jujube tasty jelly product was produced under the following conditions： 1.95% concentration of the curdlan, 600 W mi- crowave power, 9 s microwave time.

关 键 词：微波 可得然胶 姜枣果冻 

分 类 号：TS201.1[轻工技术与工程—食品科学]