一款荷叶碱果冻的研制  

The Development of A Nuciferine Jelly

作　　者：董碧莲 梅婷 王德智 罗旭莲 鲁天兰 DONG Bilian;MEI Ting;WANG Dezhi;LUO Xulian;LU Tianlan(College of Medicine&Technology,Zunyi Medical University,Zunyi,Guizhou 563000,China)

机构地区：[1]遵义医科大学医学与科技学院,贵州遵义563000

出　　处：《农产品加工》2024年第8期14-17,共4页Farm Products Processing

基　　金：遵义医科大学医学与科技学院大学生创新创业计划项目(202315)。

摘　　要：优化荷叶碱果冻的制作配方及工艺,确定最优工艺配方。以果冻的感官评价为指标,通过单因素试验依次考查魔芋胶-卡拉胶的配比、魔芋胶-卡拉胶添加量、荷叶碱添加量、甘露醇添加量对果冻品质的影响,得出荷叶碱果冻的最优工艺配方,并对其微生物指标进行检测。结果表明,荷叶碱果冻的最优工艺配方为魔芋胶-卡拉胶复配比1∶1,魔芋胶-卡拉胶复配凝胶剂添加量4.5%,荷叶碱添加量1.0%,甘露醇添加量5.0%,该工艺配方生产的荷叶碱果冻未检出大肠杆菌。采用最优配方制备的荷叶碱果冻为浅褐色,有淡淡的茶香,表面透亮有光滑,硬度适宜,荷叶碱的苦涩味被掩盖,滋味协调口感爽滑。To optimize the preparation formula and process of nuciferine jelly and determine the optimal process formula.The effects of the ratio of konjac gum to carrageenan,the addition amount of konjac gum to carrageenan,the addition amount of nuciferine and the addition amount of mannitol on the quality of jelly were investigated by single factor,and the optimal process formula of nuciferine jelly was obtained.The results showed that the optimum process formula of nuciferine jelly were as follows:Konja-carrageenan recombination ratio 1∶1,konja-carrageenan recombination gel addition amount 4.5%,nuciferine addition amount 1.0%,mannitol addition amount 5.0%.Coli was detected in nuciferine jelly produced by this process formula.Conclusion the optimum formulation of nuciferine jelly was light brown,with light tea aroma,bright and smooth surface,suitable hardness,the bitter taste of nuciferine was covered up,and the taste was harmonious and smooth.

关 键 词：荷叶碱 魔芋胶 卡拉胶 果冻 工艺 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]