甜茶低糖保健果冻的研制  

Development of Sweet Tea Low-Sugar Healthy Jelly

作　　者：何玲玲 倪团结 杨东妮 HE Lingling;NI Tuanjie;YANG Dongni(College of Agriculture and Food Engineering,Beise University,Baise 533000,China)

机构地区：[1]百色学院农业与食品工程学院,广西百色533000

出　　处：《现代食品》2021年第17期93-97,101,共6页Modern Food

基　　金：校级自然科学研究项目(2018KN03);硕士学位授予单位立项建设;广西自然科学基金(2019GXNSFBA245065);2019年广西高校中青年教师基础能力提升项目(2019KY0756、2019KY0758);2018年度校级科研项目(2018KN02)。

摘　　要：本文以广西壮族自治区金秀大瑶山野生甜茶、魔芋胶、卡拉胶、蔗糖为主要原料,通过单因素试验及正交试验研究甜茶低糖保健果冻的最佳工艺。实验结果表明最佳工艺为:魔芋胶添加量为0.28%,卡拉胶添加量为0.42%,氯化钾添加量为0.06%,甜茶汁的添加量为70%(浸提温度为90℃,浸提时间为10 min,浸泡2~3次),蔗糖添加量为10%,在此条件下可得到色泽均匀、口感丝滑细腻,且具有浓郁甜茶香味的甜茶低糖保健果冻。In this paper,wild sweet tea,konjac gum,carrageenan,and sucrose in Jinxiu Dayaoshan of Guangxi are used as the main raw materials to study the best technology of sweet tea and low-sugar health jelly through single factor experiment and orthogonal experiment.The experimental results show that the best process is:0.28%of konjac gum,0.42%of carrageenan,0.06%of potassium chloride,and 70%of sweet tea juice(extraction temperature is 90℃,soaking The extraction time is 10 min,soaking 2 to 3 times),and the sucrose addition is 10%.Under these conditions,a sweet tea lowsugar health jelly with uniform color,silky taste and rich sweet tea aroma can be obtained.

关 键 词：甜茶 低糖 保健 果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]