五花凉茶果冻的配方研制与品质分析  

Formulation and Quality Analysis of Jelly for Wuhua Herbal Tea

作　　者：肖冬悦 张毓强 杨应楷 陈奕东 陈林喆 杨娟 魏先领 XIAO Dongyue;ZHANG Yuqiang;YANG Yingkai;CHEN Yidong;CHEN Linzhe;YANG Juan;WEI Xianling(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China;Guangdong Jigong Dietary Supplement Co.,Ltd.,Chaozhou 515600,Guangdong,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东济公保健食品有限公司,广东潮州515600

出　　处：《食品研究与开发》2025年第4期133-140,共8页Food Research and Development

基　　金：蒟蒻果冻新产品开发及品质改良技术研究项目(D123207D2)。

摘　　要：以五花凉茶为主要原料,卡拉胶、魔芋胶和刺槐豆胶复配作凝胶剂,添加三氯蔗糖和柠檬酸制成果冻。采用单因素试验和正交优化试验,确定最佳工艺配方,通过质构仪对五花凉茶果冻的质构性质进行评价。结果表明,五花凉茶果冻的最佳配方为凝胶剂质量比为卡拉胶∶魔芋胶∶刺槐豆胶=5∶2∶3、溶胶温度为70℃、五花凉茶茶汁添加量为80%、复合胶添加量为1.0%、三氯蔗糖添加量为0.09%、柠檬酸添加量为0.05%。此配方下,五花凉茶果冻的感官评分为90.70±0.18,硬度为(4.10±0.37)N,黏附性为(0.354 4±0.024 9)mJ,内聚性为0.40±0.04,弹性为(7.27±0.30)mm,胶黏性为(2.34±0.23)N,咀嚼性为(32.40±4.02)mJ。Using Wuhua herbal tea as the main raw material,carrageenan,konjac gum,and locust bean gum were compounded as gelling agents,with sucralose and citric acid added to prepare the jelly.Single-factor ex-periments and orthogonal optimization experiments were conducted to determine the optimal formulation.The texture properties of the Wuhua herbal tea jelly were evaluated using a texture analyzer.The results showed that the optimal formula for the Wuhua herbal tea jelly was as follows:the gelling agent ratio of carrageenan∶konjac gum∶locust bean gum=5∶2∶3,with a sol temperature of 70℃.The content of Wuhua herbal tea juice was 80%,the content of compound gum was 1.0%,the content of sucralose was 0.09%,and the content of citric acid was 0.05%.Under this formulation,the sensory score of the Wuhua herbal tea jelly was 90.70±0.18,hard-ness was(4.10±0.37)N,adhesiveness was(0.3544±0.0249)mJ,cohesiveness was 0.40±0.04,elasticity was(7.27±0.30)mm,adhesiveness was(2.34±0.23)N,and chewiness was(32.40±4.02)mJ.

关 键 词：五花凉茶 果冻 配方研制 品质分析 感官评价 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]