保健型南瓜豆奶果冻的研制  

Development of Healthy Pumpkin and Soybean Milk Jelly

作　　者：刘平平[1] 陈晨[1] 吴永庆[1] 齐美园 张青[1] 唐宏[1] 宫俊凯 夏宁[1] 

机构地区：[1]东北农业大学食品学院大豆生物学教育部国家重点实验室,黑龙江哈尔滨150030

出　　处：《农产品加工》2016年第10期1-4,9,共5页Farm Products Processing

基　　金：东北农业大学开放实验基金项目(10600400C);国家科技支撑计划课题(2014BAD22B01-01-01)

摘　　要：以新鲜南瓜和高蛋白大豆东农42为主要原料,采用单因素试验、正交试验和感官评价得分确立了南瓜豆奶果冻的最佳加工工艺,配方为果汁原汁添加量45%,南瓜汁∶豆奶=3∶1,赤藓糖醇添加量15%,苹果酸添加量0.12%,复合胶添加量2%(卡拉胶添加量∶黄原胶添加量∶魔芋胶添加量=3∶2∶1)。采用该工艺制得的果冻产品色泽均匀、口感细腻、酸甜适中、香气协调,且可作为功能保健食品增加到糖尿病等低糖摄入人群日常饮食种类中。With fresh pumpkin and high protein soybean Dongnong 42 as the main raw materials, the optimal processing technology and formula of pumpkin soybean composite jelly is studied by single factor,orthogonal experiment and sensory evaluation. The result is mixed juices 45%,pumpkin juice∶soybean milk = 3∶1,erythritol 15%,malic acid 0.12%,complex gums 2%（carrageenan ∶xanthan gum ∶konjac flour = 3 ∶2 ∶1）. Thus even color and luster, light yellow,delicious,sweet and sour,fragrant and health pumpkin soya bean jelly is developed,which can enrich the types of daily diet of low-sugar intake group like diabetes mellitus.

关 键 词：南瓜 豆奶 果冻 工艺 

分 类 号：TS201.0[轻工技术与工程—食品科学]