葛根粉果冻加工工艺的研究  

Study on processing technology of Pueraria lobata powder jelly

作　　者：彭文苹 孙爱红[1] 陈清婵[1] PENG Wen-ping;SUN Ai-hong;CHEN Qing-chan(College of Bioengineering,Jingchu University of'Technology,Jingmen 448000,Hubei,China)

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000

出　　处：《粮食与油脂》2021年第1期63-65,共3页Cereals & Oils

基　　金：荆楚理工学院科研团队建设项目(TD201905)。

摘　　要：以葛根粉为原料,卡拉胶和魔芋胶为胶凝剂制作葛根粉果冻,利用单因素试验和正交试验,通过感官评价和弹性的综合分析确定葛根粉果冻的最佳配方。结果表明:以水的质量为基准,葛根粉的添加量为1%,复合胶凝剂的配比为4:4,添加量为1.4%,白砂糖的添加量为12%,柠檬酸的添加量为0.05%。以此配方制成的果冻香甜爽滑,质地均匀,并具有一定的保健功能。Pueraria lobata powder was used as raw material,carrageenan and konjac gum were used as gelling agent to make Pueraria lobata powder jelly. The optimal formula of Pueraria lobata powder jelly was determined by single factor test and orthogonal test through the comprehensive analysis of sensory evaluation and elasticity. Result indicated that based on the mass of water,the addition amount of pueraria lobata powder was 1 %,ratio of compound cementing agent was 4∶ 4,the addition amount was 1. 4%,the addition amount of white granulated sugar was 12 %,and the addition amount of citric acid was 0. 05 %. Through the formula,the jelly is sweet,smooth,uniform in texture,and has certain health functions.

关 键 词：葛根粉﹔果冻 感官评价 弹性 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]