魔芋凉粉的配方及工艺优化  

Formula and Process Optimization of Konjac Jelly

作　　者：高雪丽[1] 雷爽慧 李光辉[1] 郭卫芸[1] GAO Xueli;LEI Shuanghui;LI Guanghui;GUO Weiyun(Food and Pharmacy College,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000

出　　处：《许昌学院学报》2024年第2期70-74,共5页Journal of Xuchang University

基　　金：河南省重大科技专项(201300110300);河南省高等学校重点科研项目(22B550017);河南省高等学校骨干教师项目(2020GGJS206)。

摘　　要：选用红薯淀粉和魔芋粉为主要原料,以感官评分及质构参数为实验指标,通过单因素试验考察红薯淀粉添加量、魔芋粉添加量、加热温度、加热时间对产品感官及质构的影响,并选择正交试验来优化魔芋凉粉的配方及工艺.结果表明,产品的最佳配方为(以产品质量计):红薯淀粉16 g/100g、魔芋粉0.5 g/100g、纯净水83.5 mL;最佳工艺条件为:加热温度为100℃、加热时间为11 min.该条件下制备的凉粉产品质地细腻,表明光滑,弹性好,不粘牙,质构特性较好,综合评分为87.4分.Sweet potato starch and konjac flour were selected as the main raw materials,and the sensory score and texture parameters were used as the experimental indicators.The effects of sweet potato starch addition,konjac flour addition,heating temperature and heating time on the sensory and texture of the product were investigated through single factor test,and the orthogonal test was selected to optimize the formula and technology of konjac jelly.The results showed that the best formula of the product was(based on the product quality):sweet potato starch 16 g/100 g,konjac flour 0.5 g/100 g,purified water 83.5 mL.The best technological conditions were:heating temperature 100℃,heating time 11 min,the prepared jelly product was fine,smooth,elastic,non-sticky,and had good texture characteristics,with a comprehensive score of 87.4 points.

关 键 词：魔芋粉 红薯淀粉 配方 工艺 

分 类 号：TS205[轻工技术与工程—食品科学]