中性果冻质构影响因素及配方工艺  

Factors Affecting the Texture of Neutral Jelly and Its Formulation Process

作　　者：潘晓军 PAN Xiaojun(Shanghai Chao Want Technology Co.,Ltd.,Shanghai 201103)

机构地区：[1]上海潮旺科技有限公司,上海201103

出　　处：《食品工业》2024年第4期30-33,共4页The Food Industry

摘　　要：以中性果冻为研究对象,通过物性测定仪测定凝胶硬度、咀嚼度、脆度,分别考察刺槐豆胶、氯化钾、溶胶温度对凝胶果冻质构的影响。中性果冻最佳配方为刺槐豆胶添加量0.20%、氯化钾添加量0.10%、溶胶温度80℃。试制产品软硬适中,口感滑爽。With neutral jelly as the research object,the hardness,chewiness and fracturability of gel are measured by physical property tester,and the effects of locust bean gum,potassium chloride and gel temperature on the texture of gel jelly are investigated respectively.The results show that the best solutions are locust bean gum 0.20%,potassium chloride 0.10%,and sol temperature 80℃.The trial product is moderately soft and hard,with a smooth taste.

关 键 词：刺槐豆胶 质构 氯化钾 溶胶温度 中性果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]