南酸枣复合凝胶果冻配方优化  

Optimization of the Formula of Choerospondias axillaris Compound Gel Jelly

作　　者：谢礼文 蓝琳舒 黎冬明[1,2] 肖建辉[1,2] 丁菲[2] 郭春兰[2] 吴南生[2] XIE Liwen;LAN Linshu;LI Dongming;XIAO Jianhui;DING Fei;GUO Chunlan;WU Nansheng(College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China;Choerospondias axillaris Institute,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]江西农业大学南酸枣研究所,江西南昌330045

出　　处：《食品工业科技》2022年第7期199-205,共7页Science and Technology of Food Industry

摘　　要：以南酸枣、复合胶、白砂糖为主要原料制作南酸枣复合凝胶果冻。在单因素实验的基础上进行正交试验,并以感官评分、析水率、硬度、弹性和咀嚼性作为质量评估指标。试验结果表明南酸枣复合凝胶果冻的最佳配方为复合胶含量为1.2%(k-卡拉胶:魔芋胶:刺槐豆胶=3:2:3)、南酸枣果肉浆含量为10%、白砂糖含量为10%。在此配方下所得南酸枣复合凝胶果冻色泽乳白、略带橙红,具有南酸枣独特的风味,口感细腻,软硬适中,其感官评分为89分,析水率为2.69%、硬度为3024.156 g、弹性为0.890 mm、咀嚼性为1107.223 mJ。Choerospondias axillaris compound gel jelly was made with wild jujube,compound gum and white granulated sugar as the main raw materials.Orthogonal experiments were carried out on the basis of single factor experiments,and sensory score,separated water ratio,hardness,elasticity and chewability were used as quality evaluation indexes.The test results showed that the best formulation of Choerospondias axillaris compound gel jelly was:The content of compound glue was 1.2%(k-carrageenan:konjac gum:locust bean gum=3:2:3),the pulp content of Choerospondias axillaris was 10%,the content of white granulated sugar was 10%.Under this formula,the Choerospondias axillaris compound gel jelly had a milky white color and a slightly reddish orange color.It had the unique flavor of Choerospondias axillaris,with delicate taste and soft hardness.The sensory score,separated water ratio,hardness,elasticity and chewability were 89,2.69%,3024.156 g,0.890 mm and 1107.223 mJ,respectively.

关 键 词：南酸枣果肉 凝胶果冻 配方优化 质构特性 析水率 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]