仙人掌可吸果冻的加工工艺研究  

Study on Processing Technology of Cactus Suck Jelly

作　　者：桂长莉 于淑坤[1] 曹晓虹[1] 程广超[1] GUI Chang-li YU Shu-kun CAO Xiao-hong CHENG Guang-chao(Biological Science and Engineering of North National University , The Halal Food Research Centre of North National University, Yinchuan 750021,Ningxia,China)

机构地区：[1]北方民族大学生物科学与工程学院北方民族大学清真食品研发中心,宁夏银川750021

出　　处：《食品研究与开发》2016年第16期115-118,136,共5页Food Research and Development

摘　　要：食用型仙人掌具有丰富的营养价值和保健功能,其适应性与抗逆性强,在我国已大量种植,随着人们对仙人掌营养保健价值的逐渐认知,仙人掌食品开始受到关注。以食用仙人掌为原料,研制开发一款老少皆宜的仙人掌可吸果冻,确定其可实现工业化生产的配方与加工工艺。结果表明:当仙人掌汁含量20%,阿斯巴甜0.4%,柠檬酸为0.4%,卡拉胶1.2%时,冻体呈不定形状、凝胶不流散、无破裂,口感细腻、酸甜适口,符合大众消费习惯,质量卫生指标合格,可作为食品规模化生产。Edible cactus has not only profuse nutrition,but possesses a healthcare function. Because of its strong adaptability and stress resistance,it has been planted a lot in our country. As the nutrition and health care value of edible,cactus have become more widely known,it has drawn the increasing public attention. In the study it was made a kind of sucking jelly with edible cactus as the main ingredient. Results indicate that with the content of edible cactus juice 20%,APM （Aspartame） 0.4%,citric acid 0.4%and carrageenan 1.2%,the jelly would be irregular shape and the gel would not be dispersed and ramous. For the delicate taste and palatability of its sweet and sour taste,it could meet the consuming habit of consumers. The study also showed that hygienic-qual-ity indicators of the product were satisfied with the relevant standards. Through the study,it would be concluded that the industrialized production of this kind of jelly can be realized.

关 键 词：仙人掌 可吸果冻 工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]