一种苦荞冻凝胶食品的研究与开发  

Research and development of tartarian buckwheat gel food

作　　者：刘海燕 张强 张娟娟 姜进举 马海燕 庄晓伟 刘晓东 LIU Hai-yan;ZHANG Qiang;ZHANG Juan-juan;JIANG Jin-ju;MA Hai-yan;ZHUANG Xiao-wei;LIU Xiao-dong(State Key Laboratory of Bioactive Seaweed Substances,Qingdao Brightmoon Seaweed Group Co.,Ltd.,Qingdao 266400;Qingdao Brightmoon Seaweed Bio-Health Technology Group Co.,Ltd.,Qingdao 266400)

机构地区：[1]青岛明月海藻集团有限公司,海藻活性物质国家重点实验室,青岛266400 [2]青岛明月海藻生物健康科技集团有限公司,青岛266400

出　　处：《中国食品添加剂》2020年第4期89-94,共6页China Food Additives

基　　金：山东省重点研发计划(2019GHY112058)。

摘　　要：以苦荞茶和褐藻膳食纤维粉为主要原料,采用单因素试验和正交试验,结合质构仪测定指标和感官评价研制一种苦荞冻凝胶食品。以产品凝胶强度和感官得分为指标,通过单因素和正交试验优化出苦荞冻的最佳配方和制作工艺。结果表明,最佳配方为褐藻膳食纤维粉1.8%,成型剂添加量1.1%,苦荞茶汤添加60%(浸提比为1∶60)。按照此配方制作的产品具有很好的苦荞风味,凝胶强度和感官评分最高,具有很好的营养价值。The production process of tartarian buckwheat tea gel food was studied using tartarian buckwheat tea and brown alga dietary fiber powder as raw material by the single factor experiment and response surface method,combined with texture analysis and sensory evaluation.The optimal formula and processing technology of tartarian buckwheat tea gel food with gel strength and sensory evaluation as evaluating indicators were studied using single factor and orthogonal tests.Results showed that the optimal formula of tartarian buckwheat tea gel food was addition amount of brown algae dietary fiber powder 1.8%,forming agent 1.1% and tartarian buckwheat tea soup volume 60%(extraction ratio 1∶60).In this case,the product has better flavor,the highest gel strength and sensory score,and has a certain nutrition.

关 键 词：苦荞 褐藻膳食纤维粉 配方 凝胶食品 正交试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]