甜玉米营养果冻的研制

利用黄原胶、卡拉胶、魔芋胶混溶后具有的协同增效作用,通过混料实验来确定最佳的复配胶比例为魔芋胶∶黄原胶∶卡拉胶=20∶13∶1。同时,由一系列单因素和正交实验确定甜玉米果冻的最佳配方为复配胶1.1%、甜玉米汁16%、蔗糖11%、柠檬酸0.23%、氯化钾0.08%、天然香精和柠檬酸钠适量。

Eexperiments were designed to find the prescription of the complex gum having synergistic effects, which is made from Konjac gum, Xanthan gum and Carrageenan gum. The results indicated that the best formula was that Konjac gum:Xanthan gum: Carrageenan gum=20:13:9. The complex gum was later used in the development of a sweet corn jelly. The optimal formula of sweet corn jelly was obtained by one factor and orthogonal test. The optimal formula was: complex gum 1.1%, sweet corn juice16%, sugar 11%, citric acid 0.23%, potassium chloride0.08%, natural essence and sodium citrate in right amount.