保健型蓝莓山药果粒果冻的研制  

Development of Fruit Jelly of Blueberry and Yam

作　　者：张青[1] 齐美园 姚坤[1] 陈晨[1] 刘平平[1] 苏美玲[1] 赵茂臻 姜瞻梅[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

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

基　　金：东北农业大学开放实验基金项目(10600393C)

摘　　要：以蓝莓和山药为主要原料制作保健型蓝莓山药果粒果冻,以凝胶硬度和感官评价为指标,研究蓝莓汁和山药汁配比、蔗糖添加量、蓝莓果粒添加量、复合胶粉添加量对果冻品质的影响。通过正交试验设计,确定了保健型蓝莓山药果粒果冻的工艺最佳参数为蓝莓山药混合果汁添加量30%,蓝莓汁与山药汁的配比3∶1(V/V),蔗糖添加量8%,蓝莓果粒添加量17%,复合胶粉添加量1.2%(卡拉胶0.9%,魔芋粉0.3%)。在此工艺条件下制备的果冻结构均匀、细腻光滑、酸甜可口,具有独特的蓝莓山药风味。Blueberry and yam are the main raw materials for making health type blueberry fruit jelly. To gel hardness and sensory evaluation indicators,research yam with fruit juice ratio,sucrose content,fruit content,composite powder content of jelly quality are investigated. Then through orthogonal experiment design,the optimum technological parameters of the health care type blueberry fruit jelly are determined：the consumption ratio of blueberry and yam mixed fruit juice is 30%,blueberry juice and yam juice is 3∶1（V/V）,sugar is 8%,bluebeny fruit is 17%,the adding amount of composite powder is 1.2%（carrageenan is 0.9%,flour is 0.3%）. Jelly prepared under this process condition is complete,uniform structure,smooth and delicate,sweet and delicious,unique flavor of blueberry and yam.

关 键 词：蓝莓 山药 果粒 果冻 硬度 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]