紫薯-魔芋-乌龙茶复合保健果冻的研制  

Preparation of Purple Potato Konjac Oolong Tea Compound Healthy Jelly

作　　者：马腾飞 李雪晖[2] 吴先辉 郭娟[3] 

机构地区：[1]宁德职业技术学院,福建福安355000 [2]南阳师范学院生命科学与技术学院,河南南阳473061 [3]广东药学院食品科学学院,广东广州510006

出　　处：《农产品加工（下）》2016年第8期10-14,17,共6页Farm Products Processing

基　　金：福建省教育厅科技计划项目(JA13440);宁德市科技计划项目(20130071);宁德职业技术学院科技发展基金项目(ZR2012YY05)

摘　　要：以紫薯粉为原料,添加适量魔芋精粉、乌龙茶及其他原辅料,通过浸提、调配、煮胶等工艺,研制出性状稳定、颜色均匀、口感风味良好,具有营养保健功效的紫薯-魔芋-乌龙茶复合保健果冻。通过单因素试验和正交试验,对影响果冻口感和风味的各个因素(乌龙茶、魔芋精粉、卡拉胶、琼脂、紫薯粉、蔗糖、柠檬酸)进行分析,确定其最佳添加量;并探讨该乌龙茶的最佳浸提条件和料液比。对复合胶煮胶采用水浴加热,确定魔芋精粉、卡拉胶、琼脂3种凝胶剂的最佳配比,记录不同添加量紫薯粉、蔗糖、柠檬酸对果冻感官品质和凝胶效果的影响,从而得出果冻原辅料的最佳配方。复合果冻的最佳配方为乌龙茶料液比(铁观音茶叶∶水)1∶333,魔芋精粉0.20%,卡拉胶0.65%,琼脂0.90%,紫薯粉0.55%,柠檬酸0.02%,蔗糖10%。With purple potato starch as raw material, adding suitable amount of konjac gum, oolong tea, and other raw materials, through the soaks raises, filter, and other technology, developed sense of export fine, unique flavor, rich nutrition and stable quality of purple potato flour, konjac flour, oolong tea compound healthy jelly. Discusses the best oolong tea material liquid ratio, and the best soaks raises technology. Cook the composite jelly by using water bath heating, to find out the best ratio of konjac flour, carrageenan and agar. Record of different dosage of citric acid on the effects of the jelly color and gel, to determine the optimal dosage of citric acid. Through the study of several factors affecting the jelly appearance, taste and flavor, finding the optimum formula of jelly raw materials through the single factor experiment and the orthogonal experiment. The best formula is oolong ： water = 1 ： 333, 0.20% konjac flour, 0.65% carrageenan, 0.90% agar, 0.55% purple potato flour, 0.02% citric acid, 10% sugar.

关 键 词：魔芋 紫薯 乌龙茶 正交试验 复合果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]