葡萄酒果冻制作工艺研究  

Study on the Processing Technology of Wine Jelly

作　　者：张丽芝[1] 李博雅 马园园 ZHANG Lizhi;LI Boya;MA Yuanyuan(Yinchuan University of Energy,Yinchuan 750100,China)

机构地区：[1]银川能源学院,宁夏银川750100

出　　处：《现代食品》2025年第1期61-66,共6页Modern Food

基　　金：2024年自治区教育厅高等学校科学研究项目“外源性单宁对贺兰山东麓‘马瑟兰’葡萄酒品质的影响”(NYG2024267)。

摘　　要：以‘马瑟兰’葡萄酒、白砂糖、明胶为主要原料,研制一款葡萄酒果冻。以感官评分为指标,通过单因素实验和响应面实验优化葡萄酒果冻的配方。结果表明,葡萄酒果冻的最佳配方为葡萄酒添加量30%、白砂糖添加量15%、明胶添加量3%,纯净水添加量47%、葡萄浓缩汁添加量4%和柠檬浓缩汁添加量1%。在此条件下制作的葡萄酒果冻色度为8.9,可溶性固形物为22%,总酸为3.45 g/100 g,还原糖为8.5 g/100 g,总酚为141.68 mg·L^(-1),菌落总数为(12±2)CFU·g^(-1),大肠菌群、霉菌和酵母菌均未检出,符合《食品安全国家标准果冻》(GB 19299—2015)及《果冻》(GB/T 19883—2018)要求。A wine jelly was prepared with Marselan wine,sugar and gelatin as the main raw materials.The formula of wine jelly was optimized by single factor experiment and response surface experiment with sensory score as the index.The results showed that the optimal formula of wine jelly was 30%wine,15%sugar,3%gelatin,47%pure water,4%grape juice concentrate and 1%lemon juice concentrate.The wine jelly prepared under these conditions had a chromaticity of 8.9,soluble solids of 22%,total acid of 3.45 g/100 g,reducing sugar of 8.5 g/100 g,total phenol of 141.68 mg·L^(-1),total colony count of(12±2)CFU·g^(-1),and no coliform bacteria,mold and yeast were detected,which met the requirements of GB 19299—2015 and GB/T 19883—2018.

关 键 词：‘马瑟兰’葡萄酒 果冻 响应面设计 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]