富含花色苷可吸米醋风味果冻配方及工艺研究  

Research on Formulation and Process Optimization of Suckable Rice Vinegar Flavor Jelly with Rich Anthocyanin

作　　者：朱建华[1] 邹秀容[1] 刘日斌[1] 王艳[1] 植奇焕 古丽容 刘波 ZHU Jianhua;ZOU Xiurong;LIU Ribin;WANG Yan;ZHI Qihuan;GU Lirong;LIU Bo(Yingdong College of Food Science and Technology,Shaoguan College,Shaoguan,Guangdong 512005,China;Guangdong Jinyou Rice Industrial Co.,Ltd.,Shaoguan,Guangdong 512005,China)

机构地区：[1]韶关学院英东食品学院,广东韶关512005 [2]广东金友米业股份有限公司,广东韶关512005

出　　处：《农产品加工》2021年第6期38-42,共5页Farm Products Processing

基　　金：广东省科技发展专项资金项目(2017B010136117)。

摘　　要：以黑米提取液为基料,以流变测试和感官评价为综合指标,在单因素试验基础上进行正交试验,优化获得富含花色苷可吸米醋风味果冻配方为魔芋胶-卡拉胶共混胶添加量0.04%(W/W,浓度比为1∶1),米醋添加量10%(W/W),柠檬酸钾添加量0.12%(W/W),白砂糖添加量10%(W/W)。最优条件下获得的可吸果冻制品色泽为淡黄色、组织形态均匀、米醋香味突出、酸甜适口、可吸性良好,且流变弹性模量值(G’)与市售产品非常接近,G’介于10.5~15.5 Pa,具备典型弱凝胶特征。研究结果可为稻米高值化利用及可吸醋基风味果冻开发提供参考。Combined with the rheological test and sensory evaluation for comprehensive indexes,the optimum formula parameters of suckable rice vinegar flavor jelly with rich anthocyanin using red and black rice aqueous extract as basic material was obtained based on the single factor,orthogonal experiment and rheological test.The results were as follows:konjac gum-carrageenan blending hydrocolloids 0.04%(W/W,concentration ratio as 1∶1),rice vinegar 10%(W/W),citric acid potassium content 0.12%(W/W)and sugar content 10%(W/W).The suckable rice vinegar flavor jelly with rich anthocyanin prepared on the optimal conditions showed yellow color,uniform morphology,outstanding rice vinegar fragrance,proper proportion of sour sweet taste and easily suckable characteristics.The rheological test results showed the elastic modulus value(G’)of the optimization product was very close to commercially available products as between 10.5~15.5 Pa,showed typical characteristics of weak gel.These results could provide a theoretical basis for high value and use of rice and suckable vinegar flavor jelly development.

关 键 词：花色苷 可吸果冻 米醋 配方 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]