葡萄籽果冻的工艺  

Development of Grape Seed Jelly

作　　者：盖永强 蓝天婵 李金生 朴美子[1] 李岩[1] GAI Yongqiang;LAN Tianchan;LI Jinsheng;PIAO Meizi;LI Yan(School of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109;Weifang Ensign Industry Co.,Ltd.,Weifang 26240)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]潍坊英轩实业有限公司,潍坊262400

出　　处：《食品工业》2022年第6期107-110,共4页The Food Industry

基　　金：青岛农业大学高层次人才科研基金项目(663-1118006)。

摘　　要：以葡萄籽为原料,以卡拉胶、魔芋胶、白砂糖、葡萄酒或葡萄汁为主要添加物,制备多种类型的葡萄籽果冻。以质构特性和感官评分为指标,通过单因素试验和正交试验对葡萄籽果冻的不同成分配比进行工艺优化。结果表明,葡萄籽果冻最优成分配比:葡萄籽粉添加量5%(W/W),卡拉胶与魔芋胶添加比例6︰4(W/W),白砂糖添加量10%(W/W),添加溶液类型为葡萄汁。此配方所研制的果冻香甜可口,软硬适中,富有弹性,咀嚼性良好,具有葡萄籽独特的风味。Different types of grape seed jelly were prepared with grape seed as raw material and carrageenan,konjac gum,white granulated sugar,wine or grape juice as main additives.Taking textural characteristics and sensory evaluation as indexes,the ratio of different ingredient in grape seed jelly was optimized by a single factor experiment and orthogonal design test.The results showed that the optimal proportion in grape seed jelly was grape seed powder 5%(W/W),carrageenan and konjac gum 6︰4(W/W),white granulated sugar 10%(W/W),with grape juice as solution.The jelly developed by this formula was sweet and delicious,moderate soft and elastic,good chewability,and had the unique flavor of grape seeds.

关 键 词：葡萄籽果冻 质构特性 感官评定 优化 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]