不同果味黑木耳果冻配方研究  

Formula Study on Auricularia auricula Jelly with Different Fruit Flavors

作　　者：张欣[1] 刘志鑫 孔祥辉[1] ZHANG Xin;LIU Zhi-xin;KONG Xiang-hui(Institute of Microbiology,Heilongjiang Academy of Sciences,Harbin 150010,China;Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]黑龙江省科学院微生物研究所,哈尔滨150010 [2]哈尔滨商业大学,哈尔滨150028

出　　处：《中国食物与营养》2022年第9期35-37,共3页Food and Nutrition in China

基　　金：黑龙江省基金重点项目(项目编号:ZD2020C010);黑龙江省科学院院长基金项目(项目编号:YZ2020sw01);黑龙江省科学院预研项目(项目编号:YY2021SW)。

摘　　要：目的:优化黑木耳果冻制作配方及工艺,确定最佳香精添加量及杀菌条件;方法:在原有黑木耳果冻制作配方的基础上,加入芒果味香精与葡萄味香精,设置不同杀菌条件,以感官评价为指标。结果和结论:加入芒果味香精0.3%、葡萄味香精0.4%,杀菌温度85~90℃,杀菌时间10 min制得的黑木耳果冻色泽呈黑色、颜色均匀、有光泽,滋味酸甜可口、果味浓郁、有黑木耳固有风味、无异味,组织状态细腻均匀、粘度适中,稳定状态好、析水量少。【Objective】 To optimize the formula and technology ofAuricularia auriculajelly, and determine the best flavors addition and sterilization conditions. 【Method】 On the basis of the original formula for makingAuricularia auriculajelly, mango flavor and grape flavor were added, and different sterilization conditions were set, with sensory evaluation as the index. 【Result and Conclusion】 When adding0. 3%mango flavor and 0. 4%grape flavor, the sterilization temperature was 85—90℃, and the sterilization time was 10 min, theAuricularia auriculajelly had black color, uniform color, luster, sour and sweet taste, rich fruit flavor, inherent flavor ofAuricularia auricula,no odor, fine and greasy tissue state, moderate viscosity, good stability, and less water evolution.

关 键 词：黑木耳 果冻 配方 工艺 感官评价 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]