白茅根金银花复合果冻的研制  

Development of compound jelly of Rhizoma imperatae and honeysuckle

作　　者：陈美花 黄舒喆 牛改改 蓝尉冰 覃媚 CHEN Meihua;HUANG Shuzhe;NIU Gaigai;LAN Weibing;QIN Mei(Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf,Qinzhou Key Laboratory of Food Flavor Analysis and Control,College of Food Engineering,Beibu Gulf University,Qinzhou 535011)

机构地区：[1]北部湾大学食品工程学院,广西高校北部湾海产品高值化利用与预制食品重点实验室,钦州市食品风味分析与调控重点实验室,钦州535011

出　　处：《中国食品添加剂》2024年第8期129-138,共10页China Food Additives

基　　金：广西自然科学基金项目(2021GXNSFBA196067);广西自然科学基金项目(2023GXNSFBA026244);广西高校中青年教师基础能力提升项目(2017KY0808);广西高校中青年教师科研基础能力提升项目(2023KY0447);高层次人才科研启动经费项目(23KYQD14);广西壮族自治区自治区级大学生创新创业训练计划项目(S202311607200)。

摘　　要：为丰富果冻种类,以白茅根和金银花为主要原料,以可得然胶、黄原胶和魔芋胶为复配胶,以感官评分、色泽、质构特性及析水率为指标,通过单因素试验探究金银花提取液添加量、复配胶添加量、赤藓糖醇添加量对白茅根金银花复合果冻品质的影响;在此基础上,以感官评分为响应值,通过响应面法优化白茅根金银花复合果冻的配方。结果表明,白茅根金银花复合果冻的最佳配方为金银花提取液添加量47.6%、复配胶添加量2.1%(可得然胶、黄原胶和魔芋胶的质量比为30∶7∶3)、赤藓糖醇添加量17.0%;在此条件下制得的果冻呈乳黄色,富有光泽,清甜可口,白茅根和金银花的特征风味突出且协调、富有层次,口感细腻,弹性、咀嚼性及硬度适中,总体可接受性极好,感官评分为8.70分。本研究可为白茅根金银花复合保健果冻的开发提供参考。In order to diversify jelly types,Rhizoma imperatae and honeysuckle were used as main raw materials,curdlan,xanthan gum and konjac gum were used as compound gum,sensory score,color,texture properties and water separation rate were selected as indicators,the effects of the added amount of honeysuckle extract,compound gum and erythritol on the quality of the compound jelly of Rhizoma imperatae and honeysuckle were explored by single factor experiments.On this basis,taking sensory score as the response value,the formulation of the compound jelly of Rhizoma imperatae and honeysuckle was optimized by response surface methodology.The results showed that the optimal formulation of compound jelly of Rhizoma imperatae and honeysuckle was as follows:the added amount of honeysuckle extract was 47.6%,the added amount of compound gum was 2.1%(the mass ratio of curdlan,xanthan gum and konjac gum was 30:7:3),and the added amount of erythritol was 17.0%.The jelly prepared under this condition was milky yellow in color,lustrous,refreshing,sweet and delicious,with prominent,harmonious and layered characteristic flavors of Rhizoma imperatae and honeysuckle.It tasted delicate and its hardness,elasticity and chewiness were moderate.Its overall acceptability was excellent,and its sensory score was 8.70 points.This study provides a reference for the development of Rhizoma imperatae and honeysuckle compound health jelly.

关 键 词：可得然胶 赤藓糖醇 白茅根 金银花 果冻 响应面法 配方 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]