复配胶体对中性果冻析水率及感官品质的影响  

The Effect of Compound Colloid on the Water Precipitation Rate and Sensory Quality of Neutral Jelly

作　　者：孙明星 SUN Mingxing(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5期71-74,共4页The Food Industry

摘　　要：文章以杏仁粉、白砂糖、乳脂末等为主要原料,研究了复配胶体及其用量对中性果冻的析水率及感官品质的影响。通过单因素试验及正交试验,优化了复配胶体配方。结果表明,最佳复配配方为黄原胶0.150%、魔芋胶0.100%、刺槐豆胶0.085%、卡拉胶0.070%,此复配条件下口感风味最佳,并且析水率也在合理范围内。The paper mainly uses almond powder, white sugar, and milk fat powder as raw materials, and the effect of compound colloid and their dosage on the water precipitation rate and sensory quality of neutral jelly is studied. The formulation of compound colloid is optimized by single factor experiment and orthogonal test. The results show that the optimal compound formula of xanthan gum, konjac gum, locust bean gum and carrageenan is 0.150%, 0.100%, 0.085% and 0.070%, respectively. Under compound condition, the taste and flavor are optimal, and the water separation rate is also within a reasonable range.

关 键 词：复配胶体 析水率 感官品质 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]