菱角风味凉粉的制备及保藏探究  

Study on preparation and storage of water chestnut flavor bean jelly

作　　者：李丽[1] 常宪辉 张泽英[1] 黄爱妮[1] LI li;CHANG Xian-hui;ZHANG Ze-ying;HUANG Ai-ni(Wuchang Institute of Technology,Wuhan 430065,China;Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武昌工学院,湖北武汉430065 [2]武汉轻工大学,湖北武汉430023

出　　处：《粮食与饲料工业》2022年第5期19-21,24,共4页Cereal & Feed Industry

基　　金：湖北省教育厅科研计划项目(B2020263)。

摘　　要：以豌豆淀粉为原料,辅以菱角汁、白砂糖、柠檬酸,采用特定的工序制备菱角风味凉粉,旨在为鲜菱角的进一步开发利用提供一定的参考依据。正交试验结果表明,菱角汁的最适料水比为1∶8,白砂糖的最适添加量为6.5%,柠檬酸的最适添加量为0.18%;此时菱角风味凉粉的评分最高为92分;此配方所得菱角风味凉粉色香味俱全、口感细腻滑爽,产品经巴氏杀菌后,在恒温25℃下可保藏6 d。With pea starch as raw material,supplemented with water chestnut juice,sugar and citric acid,water chestnut flavor bean jelly was prepared by special process,aiming to provide a certain reference for the further development and utilization of fresh water chestnut.The orthogonal test results showed that the optimum ratio of water chestnut to water of the water chestnut juice was 1∶8,the optimum addition amount of sugar was 6.5%,and the optimum addition amount of citric acid was 0.18%.At this time,the score of water chestnut flavor bean jelly was the highest,which was 92 points.The water chestnut flavor bean jelly obtained by this formula has perfect color,fragrance,delicate and smooth taste.After pasteurization,the product can be stored for 6 days at a constant temperature of 25℃.

关 键 词：菱角汁 白砂糖 柠檬酸 巴氏杀菌 凉粉 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]