粗纤维牛肝菌果冻制作工艺及优化  

Production Technology and Optimization of Coarse Fiber Porcini Jelly

作　　者：李京泓 周佳蕊 郭彤 刘坤[1] LI Jinghong;ZHOU Jiarui;GUO Tong;LIU Kun(College of Biological Scinence and Engineering,Hebei University of Economics and business,Shijiazhuang,Hebei 050061,China;Teda Biotechnology Research Institute,Nankai University,Tianjin 300000,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061 [2]南开大学泰达生物技术研究院,天津300000

出　　处：《农产品加工》2022年第10期40-43,47,共5页Farm Products Processing

基　　金：国家级大学生创新创业项目(202011832008)。

摘　　要：研究粗纤维牛肝菌果冻最佳制作工艺。以荞麦粉、山药粉为原料,点柄粘盖牛肝菌色素为色素添加剂,以感官评价为指标,采用单因素试验和正交试验优化粗纤维牛肝菌果冻最佳制作工艺。结果表明,粗纤维牛肝菌果冻最佳制作工艺为荞麦粉添加量0.50%,山药粉添加量0.50%,点柄粘盖牛肝菌色素添加量0.10%,柠檬酸添加量0.10%,罗汉果甜苷添加量0.10%,卡拉胶添加量1.25%。按照此配方制作的果冻口感优良、色泽宜人,符合消费者健康饮食的理念且为新型保健果冻的研发提供参考。To determine the best preparation technology of crude fiber porcini jelly.With buckwheat flour and Chinese herbal powder as raw materials,and the pigments of Suillus granulatus as pigment additive,the processing technology of crude fiber porcini jelly was optimized by single factor and response surface method.The optimum production conditions of crude fiber porcini jelly were determined as:0.50%buckwheat flour,0.50%yam powder,0.10%porcini pigment,0.10%citric acid,0.10%mohan glycoside and 1.25%carrageenan.The jelly made according to this formula had good taste and beautiful color,which was in line with consumers'idea of healthy diet and provided reference for the research and development of new health care jelly.

关 键 词：荞麦粉 山药粉 点柄粘盖牛肝菌色素 果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]