金银花酸角糕的研制  

Development of the Honeysuckle Tamarind Jelly

作　　者：曹冠华[1] 李泽东[1] 王藩桦 邢瀚文[1] 陈月月[1] 贺森[1] 

机构地区：[1]云南中医学院中药学院,云南昆明650500

出　　处：《食品研究与开发》2017年第5期90-95,共6页Food Research and Development

基　　金：国家自然科学基金(81560612);云南省科技厅青年项目(2013FD034;2014FD034);云南省教育厅一般项目(2014Y228)

摘　　要：以酸角、金银花为主要原料,添加蔗糖、麦芽糖、琼脂、果胶、卡拉胶、柠檬酸等辅料加工制成金银花酸角果糕,探讨了加工过程中的关键工艺步骤;采用单因素试验、正交试验和方差分析筛选最佳产品配方。产品配方为:酸角汁与金银花汁比为3∶1(质量比),蔗糖18%,麦芽糖1.00%,柠檬酸0.30%,琼脂0.90%,卡拉胶0.10%,果胶0.10%。The main materials of tamarind, honeysuckle and accessories of sucrose, maltose, agar, pectin, carrageenan and citric acid were chosen for the development of Honeysuckle Tamairnd jelly. In the expriment, the key technology was also disscussed. Optimum formula of product was gained based on single factor experi ments, orthogonal experiments and variance analysis, which was 3 ： 1 of the ratio for tamarind juice to honeysuckle juice, 18 % sucrose, 1.00 % maltose, 0.30 % citric acid, 0.90 % agar, 0.1% carrageenan and 0.10 % pectin.

关 键 词：金银花 酸角 复合胶 加工工艺 品质评价 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]