玉米纤维果冻的制作工艺研究  

Study on the Production Technology of Corn Fiber Jelly

作　　者：亓伟华 胡楠楠 刘佳莹 秦凤贤 尤丽新 QI Weihua;HU Nannan;LIU Jiaying;QIN Fengxian;YOU Lixin(Changchun University of Science and Technology,Changchun 130600,China;Jilin Research Centerof Functional Food Industry Engineering,Changchun 130600,China)

机构地区：[1]长春科技学院,吉林长春130600 [2]吉林省功能性食品产业工程研究中心,吉林长春130600

出　　处：《中国果菜》2023年第8期23-27,57,共6页China Fruit & Vegetable

基　　金：长春科技学院青年科研启动基金项目(CCKJXY2023KJ29)。

摘　　要：本研究将玉米副产物玉米纤维添加到传统果冻食品中,以提高果冻食品的营养价值;并通过单因素及响应面试验方法进行加工工艺的优化。结果表明:玉米纤维果冻的最佳工艺为玉米纤维添加量2%、柠檬酸添加量0.02%、吉利丁粉添加量0.81%、白砂糖添加量7.97%,制得的玉米纤维果冻光滑、透明、均一、无气泡、有嚼劲、酸甜可口,不仅有果冻特有的风味,而且融合了玉米独有的口感与气味。In this study,corn fiber,a by-product of corn,was added to traditional jelly foods to improve the nutritional value of jelly foods.The results showed that the best process of corn fiber jelly was 2%corn fiber addition,citric acid addition 0.02%,gelatin powder addition 0.81%,white sugar addition 7.97%,the prepared corn fiber jelly was smooth,transparent,uniform,bubble-free,chewy,sweet and sour,not only had the unique flavor of jelly,but also integrated the unique taste and smell of corn.

关 键 词：玉米纤维 果冻 配方 响应面优化 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]