枇杷叶保健魔芋果冻的研制  

Development of Loquat Konjac Health Jelly

作　　者：李丹[1] 林向阳[1] 程慧清[1] 吴佳[1] 李双双[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350116

出　　处：《食品研究与开发》2016年第2期88-92,共5页Food Research and Development

摘　　要：采用超声波辅助浸提方法对枇杷叶中黄酮进行了浸提,除去乙醇得到黄酮浸提液。以魔芋胶、木糖醇和黄酮浸提液为主要原料研制保健魔芋果冻。选取复配胶用量、木糖醇添加量、黄酮浸提液添加量和柠檬酸添加量4个考察因素,通过L_9（3^4）正交试验得出产品最佳配方。结果表明,最佳配方为：魔芋胶：卡拉胶为2∶1,氯化钾0.06%,复配胶1.30%,黄酮浸提液1.50%,木糖醇15%,柠檬酸0.12%,该产品具有枇杷黄酮的特有清香和天然的浅黄色色泽,酸甜适口,组织均匀,口感爽滑、细腻。Loquat flavonoids was extracted by ultrasonic assisted extraction means.And then, the experiment researched the production technology of health jelly with konjac gum, xylitol and flavonoids extraction as the main raw materials. The amount of compound konjac gum, xylitol, flavonoids extract, citric acid as the factors of orthogonal experiment, by using L_9（3^4） orthogonal to determine the optimal ingredients of jelly. The results showed that, the optimal ingredients of jelly was as follows： konjac gum： carrageenan 2 ∶ 1, compound konjac gum 1.3 %, KCl 0.06 %,flavonoids extract 1.50 %, xylitol 15 %, citric acid 0.12 %. The final product has certain health care function and the economic value of jelly as well as loquat flavonoids＇ own sweet smell and natural pale yellow. Besides, the jelly tastes good on sweet and sour, the tissue is average and it is with good look and tasty.

关 键 词：果冻 魔芋胶 黄酮 感官 质构 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]