樱桃大枣花生红衣补铁果冻的生产工艺研究  

Study on the Production Process of Cherry Jujube Peanut Peanut Skin Iron Supplement Jelly

作　　者：卫琳 李庆亮 杨彩英 谭新旺 姜颖 谷祖臣 WEI Lin;LI Qingiang;YANG Caiying;TAN Xinwang;JIANG Ying;GU Zuchen(Shandong Drug and Food Vocational College,Food Department,Weihai 264210,China)

机构地区：[1]山东药品食品职业学院食品系,山东威海264210

出　　处：《食品安全导刊》2023年第32期142-145,共4页China Food Safety Magazine

摘　　要：目的:以樱桃果浆、花生红衣、大枣为主要原料,研制一款补铁果冻。方法:以感官评分和果冻硬度为指标,以果浆含量、复配胶添加量和白砂糖添加量为因素,通过单因素试验和正交试验确定樱桃补铁果冻的最佳生产工艺。结果:樱桃补铁果冻的最佳配方为樱桃混合果浆(樱桃果浆∶大枣=9∶1)30%、复配胶(卡拉胶∶魔芋胶∶黄原胶∶CMC-Na=1.0∶1.2∶0.3∶0.8)1.2%、白砂糖16%。结论:研制的补铁果冻色泽红润,口感协调且富有弹性,丰富了果冻的品种。Objective:To develop an iron-supplementing jelly with cherry fruit pulp,peanut skin and jujube as the main raw materials.Method:Using the sensory score and jelly hardness as indicators,and the content of fruit pulp,the amount of compound gum added and the amount of sugar added as factors,the optimal production process of cherry iron supplement jelly was determined by one-way test and orthogonal test.Result:The optimal formula of cherry iron jelly was 30%of cherry pulp(cherry pulp:jujube=9∶1),1.2%of compound gum(carrageenan∶konjac gum∶xanthan gum∶CMC-Na=1.0∶1.2∶0.3∶0.8),and 16%of white granulated sugar.Conclusion:The developed iron jelly has a reddish color,a harmonious and elastic taste,and enriches the varieties of jellies.

关 键 词：补铁果冻 樱桃 大枣 花生红衣 生产工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]