猕猴桃/苹果风味醋果冻的研制  

Preparation of flavor vinegar jelly with kiwi and apple

作　　者：徐清萍[1] 胡风城[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《郑州轻工业学院学报（自然科学版）》2012年第5期18-20,共3页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：河南省高等学校青年骨干教师资助计划(2010GGJS-112);河南省重点科技攻关项目(112102110125)

摘　　要：以食醋、猕猴桃、苹果等为原料,研制开发风味醋果冻.研究了风味醋果冻中混合胶复配比例和用量、复合果汁,甜味剂、食醋的用量等对风味醋果冻性能的影响.结果表明,果冻复配胶的最佳配比为鱼胶粉∶黄原胶∶琼脂=1∶1∶2;猕猴桃汁∶苹果汁=3∶1.通过正交试验确定了风味醋果冻的配方:复合胶粉质量分数1.0%,复合果汁体积分数20%,甜味剂(阿斯巴甜∶砂糖=1∶50)质量分数4.0%,白醋体积分数6.0%.成品果冻营养健康,色泽均匀,组织状态良好,口感酸甜,香气协调.Vinegar, kiwi and apple were used for making flavor vinegar jelly. The influences of the dosage of jelly powder, complex juice, sweetener, and vinegar on flavor vinegar jelly were studied. The best ratio for fish powder,xanthan gum and agar was 1： 1：2 and the best ratio for kiwifruit juice and apple juice was 3：1 according to experiment. The optimal ratio for flavor vinegar jelly, which was determined by orthogonal ex- periments,was as follows： jelly powder 1.0% ,fruit juice 20% ,sweetener 4.0% （the ratio for aspartame and granulated sugar was 1：50）, white vinegar 6.0%. Vinegar jelly obtained was healthy with even color, good state, sour and sweet taste, and balanced smell.

关 键 词：猕猴桃 苹果 风味醋果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]