菠萝蜜风味果冻的研制  

Development on Jelly of Jackfruit Flavor

作　　者：张玲[1,2] 赖梓昊 李春海 迟恩忠[1,2] 卢裕亿 姜翠翠 ZHANG Ling;LAI Zi-hao;LI Chun-hai;CHI En-zhong;LU Yu-yi;JIANG Cui-cui(Technology Research Center for Lingnan Characteristic Fruits&Vegetables Processing and Application Engineering of Guangdong Province,Food Science Innovation Team of Guangdong Higher Education Institutes,Development Center of Technology for Fruit&Vegetable Storage and Processing Engineering,Guangdong University of Petrochemical Technology,Maoming 525000,Guangdong,China;College of Environmental and Biological Engineering,Guangdong University of Petrochemical Technology,Maoming 525000,Guangdong,China)

机构地区：[1]广东石油化工学院广东省岭南特色果蔬加工及应用工程技术研究中心广东普通高校食品科学创新团队广东高校果蔬加工与贮藏工程技术开发中心,广东茂名525000 [2]广东石油化工学院环境与生物工程学院,广东茂名525000

出　　处：《食品研究与开发》2019年第1期149-155,共7页Food Research and Development

基　　金：广东省岭南特色果蔬加工关键技术及应用工程技术研究中心项目(粤科函产学研字[2015]1487号);广东普通高校食品科学创新团队项目(2016KCXTD020);广东高校果蔬加工与贮藏工程技术开发中心(2012gczxB001)

摘　　要：以菠萝蜜果汁为主要原料,添加卡拉胶、黄原胶、魔芋胶等制作风味果冻。以感官评分及质构参数为指标,考查菠萝蜜果汁、复配胶、柠檬酸及白砂糖用量对果冻品质的影响,并对感官评分与质构参数进行相关性分析,采用正交试验优化最佳配方。结果表明,咀嚼性与感官评分具有较强的相关性;果冻最佳配方为:菠萝蜜果汁40%、复配胶1.10%、柠檬酸0.10%、白砂糖15%。按照最佳配方制得的果冻色泽亮黄、组织形态均匀、菠萝蜜风味较浓、酸甜可口、口感爽滑。A kind of flavor jelly was prepared using jackfruit as raw material,carrageenan,xanthan gum and konjac gum as complex gel sensitizer.Based on sensory scores and texture analysis,the effects of jackfruit juice,complexed gel,citric acid and sugar on the quality of jelly were studied.Correlations between sensory scores and texture parameters were analyzed.The optimum formula of jelly was optimized by orthogonal experiment.The results showed that there was a good correlation between chewiness and sensory scores;the optimal formula of jelly was as follows:jackfruit juice 40%,complexed gel 1.10%,citric acid 0.10%,and sugar 15%.Using the production of the optimum formula,jelly had bright yellow color,uniform texture,rich sweet jackfruit flavor,moderate sweet and sour,smooth and delicious.

关 键 词：菠萝蜜 果冻 质构分析 感官评分 配方 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]