低糖型紫米魔芋果冻的研制  

Preparation of Low-sugar Jelly from Purple Rice and Konjac

作　　者：付晓萍[1] 范江平[1] 张能[1] 高斌[1] 李凌飞[1] 

机构地区：[1]云南农业大学食品科技学院,云南昆明650201

出　　处：《食品研究与开发》2014年第4期53-55,共3页Food Research and Development

摘　　要：以天然紫米、魔芋精粉为原料进行果冻的研制,研究不同凝胶剂的凝胶性能和复配胶的最佳比例,经正交试验确定果冻的最佳配方为:紫米5%(质量分数),复合胶[卡拉胶∶魔芋精粉=2∶1(质量比)]0.8%(质量分数),柠檬酸0.21%(质量分数),蛋白糖0.08%(质量分数)。研制的果冻风味独特,品质优良,具有良好的保健功能。To research the jelly with high quality and good health function, using Purple Rice and konjac as material, the gel-forming properties of different gums and the best combination of complex gums were studied. The results indicated that the best proportion of complex gums was that Carrageenan gum： konjac=2 ： 1 ,the optimal formula of jelly was as follows ：Purple Rice 5 % ,total complex gums 0.8 %,sugar 0.08 %and citric acid 0.21%.

关 键 词：紫米 魔芋 果冻 研制 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]