富硒魔芋茶冻的研制  

Preparation of selenium-enriched konjac tea jelly

作　　者：于静 周琼 YU Jing;ZHOU Qiong(School of Modern Agriculture and Biotechnology,Ankang University,Ankang 725000,Shaanxi,China)

机构地区：[1]安康学院现代农业与生物科技学院,陕西安康725000

出　　处：《湖北农业科学》2024年第6期167-172,共6页Hubei Agricultural Sciences

基　　金：陕西省富硒食品工程实验室平台项目(2023AYPT06)。

摘　　要：以魔芋精粉、卡拉胶、富硒绿茶、白砂糖、赤藓糖醇等为主要原料,制作富硒魔芋茶冻。以感官评价为指标,采用单因素试验设计研究魔芋精粉与卡拉胶比例、复合果冻粉用量、复合甜味剂用量、柠檬酸用量、绿茶茶汤用量对富硒魔芋茶冻品质的影响;通过正交试验优化富硒魔芋茶冻的生产工艺。结果表明,富硒魔芋茶冻的最佳配方为魔芋精粉与卡拉胶比例1.0∶1.0,复合果冻粉用量0.8 g,复合甜味剂用量16 g,柠檬酸用量0.16 g,绿茶茶汤用量45 g,再配入适量去离子水。该条件下制作的产品品质最好,口感独特、透明度好、质地均匀、呈黄绿色、茶香浓郁、酸甜可口、入口细腻、弹性及韧性佳。The selenium-enriched konjac tea jelly was made by using konjac powder as the main material combined with carrageenan,selenium-enriched green tea,white granulated sugar and erythritol.Taking sensory evaluation as the index,the effects of the ratio of konjac powder and carrageenan,the amount of compound jelly powder,compound sweetener,citric acid and green tea soup on the quality of selenium-enriched konjac tea jelly were studied by single factor design,and the production process of selenium-enriched konjac tea jelly was optimized by orthogonal test.The results showed that the best formula of selenium-enriched konjac tea jelly was the ratio of konjac powder and carrageenan of 1.0∶1.0,the amount of the compound jelly powders of 0.8 g,compound sweeteners of16 g,citric acids of 0.16 g,green tea soups of 45 g,and the appropriate amount of deionized water.Under this condition,the products had the best quality,unique taste,good transparency,uniform texture,yellow-green color,rich tea fragrance,sweet and sour taste,delicate mouthfeel,good elasticity and toughness.

关 键 词：魔芋精粉 富硒绿茶 果冻 工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]