紫薯香芋果冻的研制  

Development of Jelly of Purple Sweet Potato and Taro

作　　者：周民生[1] 任宇 端木凡林 ZHOU Minsheng;REN Yu;DUANMU Fanlin(School of Biological and Food Engineering,Anyang Institute of Technology,Anyang,He'nan 455000,China;Anyang Jinghua Grease Engineering Co.,Ltd.,Anyang,He'nan 455000,China)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000 [2]安阳市晶华油脂工程有限公司,河南安阳455000

出　　处：《农产品加工》2024年第7期12-16,共5页Farm Products Processing

摘　　要：以优质的紫薯和香芋为主要原料,经调配、混合熬煮、过滤、杀菌等工艺流程,研制出一种具有浓郁紫薯味和香芋味的果冻。以感官评价为评分标准,分析紫薯汁与香芋汁的配比,白砂糖、柠檬酸及复配胶的添加量对果冻品质的影响。通过正交试验确定紫薯香芋果冻的最佳配方。结果表明,影响果冻感官品质因素的主次顺序为柠檬酸添加量、紫薯汁与香芋汁的配比、白砂糖添加量、复配胶添加量,并且紫薯香芋果冻的最优配方为紫薯汁与香芋汁的配比1∶1,白砂糖9%,柠檬酸0.2%,复配胶1.5%。经此配方制出的果冻色泽均匀一致、口感爽滑、酸甜可口、细腻柔软,感官评分为86.6分,pH值为4.04,可溶性固形物含量为15.28%。Using high quality purple sweet totato and sweet taro as main raw materials,a kind of jelly with strong purple sweet potato and sweet taro flavor was developed through the process of blending,mixing and boiling,filtering and sterilization.The effects of the ratio of purple sweet potato juice and sweet taro juice,sugar,citric acid and compound gum on the quality of jelly were analyzed by sensory evaluation.The optimum formula of the jelly was determined by orthogonal test.Results showed that order of precedence of factors affecting the sensory quality of jelly were the amount of citric acid,the ratio of purple sweet potato juice and sweet taro juice,the amount of sugar and the amount of compound glue.And the optimal formula for purple sweet potato and sweet taro jelly was the ratio of purple sweet potato juice and sweet taro juice 1∶1,sugar 9%,citric acid 0.2%,compound gum 1.5%.The jelly prepared on this formula had uniform color,smooth and soft taste,with sensory evaluation score 86.6,pH 4.04,and soluble solid content 15.28%.

关 键 词：紫薯 香芋 果冻 工艺研发 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]