葡萄味软枣猕猴桃果肉果冻的研制  

Development of Actinidia Arguta pulp jelly with grape flavor

作　　者：王雪媛[1] 高贵田[1] 耿鹏飞[1] 薛敏[1] 王铎[1] 朱丹[1] 王烨[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工》2015年第7期19-22,共4页Farm Products Processing

基　　金：陕西省科技统筹创新工程计划项目(2012KTJD03-05)

摘　　要：以软枣猕猴桃和"户太8号"葡萄为主要原料,以卡拉胶和魔芋胶为凝胶剂,通过单因素试验和正交试验,研究葡萄味软枣猕猴桃果肉果冻的最佳配方。结果表明,软枣猕猴桃果肉添加量为8%,葡萄汁添加量为25%,复合胶(卡拉胶与魔芋胶的比例为2∶1)添加量为1.0%,白砂糖添加量为10%,柠檬酸添加量为0.1%时,产品感官评价最好。Using Actinidia Arguta and ＂Hutai NO.8＂ grape as the raw materials, single-factor and orthogonal test are de- signed with carrageenan and konjac powder as gels to research the optimum formula of Actinidia Arguta pulp jelly with grape flavor. Results indicate that the best sensory evaluation is obtained from the formula： Actinidia Arguta pulp 8%, grape juice 25%, composite thickening agent （carrageenan and konjac powder at a ratio of 2 ＂ 1） 1.0%, white sugar 10%, citric acid 0.1%.

关 键 词：软枣猕猴桃 葡萄 果肉果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]