果味金针菇果冻的工艺研究

The Manufacturing Procedure of Flammulina velutipes Jelly with Fruit Flavour

以金针菇提取液为原料 ,利用海藻酸钠和草莓汁加工果冻 .获得生产果味金针菇果冻的工艺过程 ,即采用4 0 %金针菇提取液加上 2 0 %草莓汁与 1 .2 %～ 1 .4 %海藻酸钠、0 .2 %磷酸氢钙复合凝胶剂混合 ,在柠檬酸、白砂糖、草莓香精等适量调味剂的作用下 ,制得pH值为 3.5～ 4 .0 ,可溶性固形物含量为 1 2 %～ 1 5 %的色泽天然诱人、酸甜适口、柔软而富有弹性的具有菌香味的果味金针菇果冻 .

Treated with sodium alginate and strawberry juice, the extract of Flammulina velutipes was turned into jelly. Technical procedure was: 40% of the extract of Flammulina velutipes was mixed with 20% of strawberry juice, 1.2%～1.4% of sodium alginate and 0.2% of calcium phosphate dibasic, and then flavoured with citric acid, white sugar and the essence of strawberry, pH value was adjusted to 3.5～4.0, water soluble particles which was controlled to 12%～15%. Thus the delicious soft mushroom jelly with fruit taste and natural colour was made. It could be a new way to exploited the edible fungus resource.