魔芋酸奶果冻的开发  

On Development of Konjac Yogurt Jelly

作　　者：黄积萍 李建周[1] 陈晓华[1] 吴旨明 

机构地区：[1]衡阳师范学院生命科学与环境学院,湖南衡阳421008 [2]衡阳师范学院南岳学院,湖南衡阳421008

出　　处：《衡阳师范学院学报》2016年第6期167-170,共4页Journal of Hengyang Normal University

基　　金：衡阳市科技发展计划项目(2014KN54;2015KN06);衡阳师范学院南岳学院大学生研究性学习与创新性实验计划项目(NYD201410)

摘　　要：以魔芋胶为主要原料开发新型魔芋酸奶果冻。通过单因素试验及正交试验得出魔芋酸奶果冻的最佳配方为:魔芋胶0.45%、黄原胶0.15%、琼脂0.2%、柠檬酸0.04%、酸奶6%,该配方下制得的成品果冻色泽均一、质地均匀、有弹性、口感细腻且赋有乳酸风味。Konjac yogurt jelly was made of konjac and yogurt with probiotic function.The optional formula was obtained by the methods of single factor and orthogonal experiment.The results showed that the optimal ingredients of jelly was as follows ： konjae gun 0.45% ,xanthan gun 0.15%,agar 0.3%,citric acid 0.04%,yogurt 6 % and transition temperature 45℃.Konjae yogurt jelly tastes good on sweet and sour,the tissue is average and it is with good look and tasty.

关 键 词：魔芋胶 魔芋酸奶果冻 质构 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]