石花菜山药低糖果冻的加工工艺  

Processing of Gelidium amansii and Chinese Yam Low Sugar Jelly

作　　者：秦祁 杨从发 邓翔 栾立宁 QIN Qi;YANG Congfa;DENG Xiang;LUAN Lining(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222000,China;Jiangsu Institute of Marine Resources Development,Lianyungang 222000,China)

机构地区：[1]江苏海洋大学食品科学与工程学院,江苏连云港222000 [2]江苏省海洋资源开发研究院,江苏连云港222000

出　　处：《食品安全导刊》2023年第10期117-121,共5页China Food Safety Magazine

摘　　要：以石花菜为主要凝胶剂,山药为主要原料,配以奶粉、赤藓糖醇、柠檬酸、氯化钾和抗坏血酸等辅料,以感官评价的评分为指标,通过单因素试验和正交试验对石花菜山药低糖果冻的加工工艺进行研究。结果表明,石花菜山药低糖果冻的最佳配方为复合胶(魔芋胶占比为14%)添加量1.0%,山药汁、奶粉(山药汁∶奶粉=2∶1)添加量25%,赤藓糖醇添加量8%,柠檬酸添加量0.1%,氯化钾添加量0.02%,所得到的石花菜山药低糖果冻口感细腻、风味独特。The processing process of Gelidium amansii and Chinese yam low sugar jelly was investigated by single-factor test and orthogonal test using Gelidium amansii and Chinese yam as the main gelling agent and yam as the main raw material,with milk powder,erythritol,citric acid,potassium chloride,ascorbic acid and other auxiliary ingredients,and the score of sensory evaluation as the index.The results showed that the best formula forthe Gelidium amansii and Chinese yam low sugar jelly was 1.0%of compound gum(14%of konjac gum),25%of yam juice and milk powder(yam juice∶milk powder=2∶1),8%of erythritol,0.1%of citric acid and 0.02%of potassium chloride,and the resulting Gelidium amansii and Chinese yam low sugar jelly had a delicate taste and unique flavour.

关 键 词：石花菜 山药 赤藓糖醇 果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]