以燕麦为基质的保健型果冻的配方优化  

Optimization of Healthy Jelly Formul by Oat

作　　者：范春磊 刘红微 刘帅 董毓卿 马惠茹[1] FAN Chunlei;LIU Hongwei;LIU Shuai;DONG Yuqing;MA Huiru(Hetao College,Bayan Nur 015000)

机构地区：[1]河套学院,巴彦淖尔015400

出　　处：《食品工业》2024年第9期6-9,共4页The Food Industry

基　　金：河套学院引进人才科研启动项目(HYRC202307);河套特色农畜产品营养与高值化利用研究中心;河套绿色农畜产品生产现代产业学院。

摘　　要：以燕麦粉为主要原料,研究兼具保健功效和休闲功能燕麦果冻的配方。以感官评分为评定指标,通过甜味剂、酸味剂、凝胶剂的筛选试验、单因素试验和正交试验,研究燕麦果冻最佳配方。结果表明:筛选出的燕麦果冻的甜味剂、酸味剂、凝胶剂分别为蜂蜜、维生素C、卡拉胶;燕麦果冻的最优配方为燕麦粉添加量13%、蜂蜜添加量30%、维生素C添加量0.3%、卡拉胶添加量0.4%。该配方制得的燕麦果冻香气适宜,酸甜适中,色泽微黄均匀,软硬适中有弹性。The formula of oat jelly was studied with the main raw material of oat flour.The basic formula of oat Jelly was selected.The sweetener,the sour agent and the thickener were determined as honey,vitamin C and carrageenan,respectively.The oat flour,honey,vitamin C and carrageenan were tested by single factor test,and the best formula of oat jelly was determined by orthogonal test and sensory evaluation.The results showed that the oat jelly with 13%oat flour,30%honey,0.3%vitamin C and 0.4%carrageenan had a good aroma,moderately sweet and sour,moderate degree of hardness and softness,good elasticity.

关 键 词：燕麦 果冻 休闲保健食品 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]