卡拉胶复配凝胶特性及其在绿茶可吸果冻中的应用  

Properties of carrageenan compound gels and application in green tea drinking jelly

作　　者：侯方丽[1] 徐金瑞[1] 张名位[2] 何宇芬[1] 胡勇[1] 龚玉石[1] 

机构地区：[1]广东药学院食品科学学院,广东中山528458 [2]广东省农科院生物技术研究所农业部功能食品重点开放实验室,广东广州510610

出　　处：《食品工业科技》2013年第18期306-310,共5页Science and Technology of Food Industry

摘　　要：研究卡拉胶的复配凝胶特性,优化绿茶可吸果冻的制作工艺。通过测定复配凝胶的凝胶强度、析水率、透明度、弹性和脆性等凝胶特性,将卡拉胶与魔芋胶、黄原胶、瓜尔豆胶进行三元复配,确定可吸果冻制作的最佳三元复配凝胶;通过四因素三水平L9(34)正交实验优化绿茶可吸果冻的制作工艺。结果显示,卡拉胶的三元复配凝胶为卡拉胶∶魔芋胶∶黄原胶=27∶18∶4。绿茶可吸果冻的最佳配方为:复配胶添加量为0.7%、绿茶茶汤的添加量为60%、白砂糖的添加量为13%、柠檬酸的添加量为0.08%,得到的绿茶可吸果冻酸甜爽口、色香味俱佳,凝胶性能高于市售可吸果冻。The properties of carrageenan ternary jelly gel were investigated and applied in producing green tea drinking jelly. Gel intensity,syneresis,transparency,flexibility and brittleness of the complexed gels properties were measured to determine the best ternary jelly gels mixed carrageenan with two of konjac,xanthan and guar gum, Orthogonal design（L9（3）4） was adopted to optimize the processing technique of the green tea drinking jelly. The results indicated that the optimal ternary complex gels were carrageenan, konjac and xanthan gum（27：18：4）. The optimum conditions determined by orthogonal experiments were as follows ：gel complex 0.7% ,green tea 60% ,sugar 13% and citric acid 0.08%. And the green tea drinking jelly was delicious and better than commercial drinking jelly product at some gel properties.

关 键 词：卡拉胶 凝胶性能 三元复配 绿茶可吸果冻 

分 类 号：TS202.3[轻工技术与工程—食品科学]