一种新型竹汁果冻工艺配方的单因素分析  

Single Factor Analysis on the Formula of a New Type of Bamboo Juice Jelly

作　　者：段艾伶 李翔宇 严宽[1] DUAN Ailing;LI Xiangyu;YAN Kuan(Department of Agriculture Forestry and Food Engineering,Yibin University,Yibin 644000,China)

机构地区：[1]宜宾学院农林与食品工程学部,四川宜宾644000

出　　处：《食品安全导刊》2022年第21期140-142,共3页China Food Safety Magazine

基　　金：国家级大学生创新创业项目(202010641045)。

摘　　要：本研究将营养丰富的竹汁与现代果冻加工制作技术有机结合,制得一款具有竹味清香、质地均匀、口感细腻的果冻。以0.4%、0.6%、0.8%、1.0%和1.2%的复配胶用量,0%、5%、15%、25%和30%的竹汁用量,0%、5%、10%、15%和20%的赤藓糖醇用量设置试验梯度,进行单因素试验。以感官得分为考察指标,进一步确定3个单因素的适用范围,为后续竹汁果冻工艺配方的研究提供研究基础。In this study,the nutritious bamboo juice was organically combined with modern jelly processing technology to produce a jelly with bamboo flavor,uniform texture and delicate taste.Set the experimental gradient with the dosage of 0.4%,0.6%,0.8%,1.0% and 1.2% compound glue,the dosage of 0%,5%,15%,25% and 30% bamboo juice,and the dosage of 0%,5%,10%,15% and 20% erythritol.Carry out the single factor test,and take the sensory score as the response value to further determine the scope of application of the three single factors,so as to provide a research basis for the subsequent research on the technological formula of bamboo juice jelly.

关 键 词：竹汁果冻 工艺配方 单因素分析 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]