马蹄果冻的配方优化

Formula Optimization of Water Chestnut Jelly

为研究马蹄粉在果冻中的应用效果,以马蹄粉、卡拉胶、果胶、木糖醇为主要原料,以感官评分为指标,进行单因素和正交试验优化马蹄果冻的配方。结果表明,卡拉胶和果胶复合胶添加量、马蹄粉添加量、木糖醇添加量对果冻感官有较大影响。马蹄果冻的最优配方为卡拉胶添加量1.8%,果胶添加量1.2%,马蹄粉添加量5%,木糖醇添加量20%,马蹄香精添加量0.06%。此时制作出来的果冻甜度适宜、口感光滑、组织状态均匀一致,具有马蹄独特香味。该配方下马蹄果冻的感官弹性为0.34、胶黏性为0.077 mJ、咀嚼性为0.57 mJ。

To investigate the application effect of water chestnut starch in jelly,the formula for water chestnut jelly was optimized through single-factor and orthogonal experiments,with water chestnut powder,carrageenan,pectin,and xylitol as the main raw materials,and sensory scoring as the index.The results showed that the addition of carrageenan and pectin composite gum,horseshoe powder,and xylitol had a significant impact on the sensory perception of jelly.The optimal formula for water chestnut jelly was as follows:the addition of carrageenan 1.8%,pectin 1.2%,water chestnut powder 5%,xylitol 20%,and water chestnut flavoring 0.06%.The jelly produced under this formula showed a suitable sweetness,smooth texture,and uniform and consistent organizational state,with a unique fragrance of water chestnut.The sensory elasticity of the water chestnut-flavored jelly under this formula was 0.34,the adhesiveness was 0.077 mJ,and the chewiness was 0.57 mJ.