低水分活度低糖卡仕达酱的工艺研究  

Production of low moisture activity and low sugar custard cream

作　　者：任双 陈顺心 陈亚蓝 侯贺丽 朱静 邢淑婕 Ren Shuang;Chen Shunxin;Chen Yalan;Hou Heli;Zhu Jing;Xing Shujie(Xingyang Agriculture and Forestry University,College of Food Science,Xinyang 464000)

机构地区：[1]信阳农林学院食品学院,信阳464000

出　　处：《粮食与食品工业》2023年第5期44-49,共6页Cereal & Food Industry

基　　金：信阳农林学院2019年度学校青年基金(2019LG009);信阳农林学院2021年度学校青年基金(QN2021028);信阳农林学院河南大别山功能食品原料及功能因子开发与利用科技创新团队(XNKJTD-001)。

摘　　要：本试验选用赤藓糖醇代替蔗糖,以复配胶(黄原胶∶海藻酸奶=3∶1)、魔芋胶为增稠剂制作低水分活度低糖卡仕达酱。通过单因素试验、正交试验,以感官评价、质构特性、水分活度、脱水值为评价指标,最终确定低水分活度低糖卡仕达酱的最优配方为:牛奶150 mL,面粉8.5 g,蛋黄液30 g,复配胶0.25%,魔芋胶0.03%,赤藓糖醇7.5%,80℃加热30 min。Custard cream with low water activity and low sugar was prepared by using erythritol instead of sucrose and compound gum(xanthan gum∶alginate yogurt=3∶1)and konjac gum as thickener.Through single factor test and orthogonal experiment,sensory evaluation,texture determination,water activity and dehydration value were used as evaluation indexes,the optimal formula of low water activity and low sugar custard cream was determined as follows:150 mL milk,8.5 g flour,30 g egg yolk liquid,0.25%compound gum 0.03%konjac gum,7.5%erythritol,and heated at 80℃for 30 min.

关 键 词：低水分活度 低糖 卡仕达酱 感官评价 正交试验 

分 类 号：TS201[轻工技术与工程—食品科学]