桑葚魔芋复合果冻的凝胶特性研究及其工艺优化  

Study on gel properties and process optimization of the complex jelly of mulberry and konjac

作　　者：王小燕[1] 刘利 王海燕[1] 谷山林[1] 李睿[1] WANG Xiaoyan;LIU Li;WANG Haiyan;GU Shanlin;LI Rui(Chongqing Academy of Animal Sciences,Chongqing 402460,China;Third Branch ofChongqing Academy of Metrology and Quality Inspection,Chongqing 402160,China)

机构地区：[1]重庆市畜牧科学院,重庆402460 [2]重庆市计量质量检测研究院第三分院,重庆402160

出　　处：《丝绸》2020年第12期34-40,共7页Journal of Silk

基　　金：重庆市自然科学基金面上项目(cstc2019jcyj-msxmX0090);重庆市茧丝绸发展补助资金项目(CQ2019JSCC01);重庆市财政资金项目(19518);重庆市蚕桑产业技术体系项目(18304)。

摘　　要：以桑葚、魔芋粉为主要原料,制备高膳食纤维、低热量的桑葚魔芋复合果冻。文章选取凝胶强度和感官评分为评价指标,通过单因素和响应面试验优化桑葚魔芋复合果冻制备的工艺条件,并分析桑葚魔芋复合果冻的矿物质、维生素和氨基酸组成及含量。结果发现,最佳桑葚魔芋复合果冻工艺参数为魔芋粉、卡拉胶、桑葚浆、白砂糖添加量分别为0.40、0.25、7.00、5.00 g,加水100 mL,溶胀温度80℃,溶胀时间30 min。该最优条件下,桑葚魔芋复合果冻的凝胶强度为(16.9602±0.3612)N。试验制备的桑葚魔芋复合果冻富含矿物质、氨基酸、维生素等营养成分,且具有独特的桑葚风味。The mulberry konjac jelly with high dietary fiber and low calorie was prepared by using mulberry and konjac powder as the main raw materials.The gel strength and sensory score were selected as the evaluation indicators.The process conditions of mulberry konjac jelly preparation were optimized through single factor and response surface tests,and the composition and content of minerals,vitamins and amino acids of mulberry konjac jelly were analyzed.The results showed that the best process parameters of mulberry konjac jelly were as below:0.40 g konjac powder,0.25 g carrageenan,7.00 g mulberry pulp,5.00 g sugar,100 mL water,swelling temperature 80℃,and swelling time 30 min.Under the optimal conditions,the gel strength of mulberry konjac jelly was(16.9602±0.3612)N.The mulberry konjac jelly prepared in this experiment was rich in minerals,amino acids and vitamins,with a unique mulberry flavor.

关 键 词：桑葚 魔芋 果冻 凝胶特性 工艺优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]