粒粒彩珠制作工艺的研究

Development and processing technology of colourful pearls

[目的]研究以食用胶、果蔬汁和天然色素为基料制作色彩鲜艳、具有一定的观赏性并且稳定性好的彩珠。探讨彩珠的配方及加工工艺。[方法]通过单因素实验和正交实验确定制作彩珠较好的工艺条件。[结果]海藻酸钠∶黄原胶=3∶1,加入量为2%;果蔬汁的加入量为40%;氯化钙的浓度为2.5%;浸泡时间2min。彩珠制作过程中胶料冷水下锅,溶液溶解后并冷却至80℃以下再加入果蔬汁及天然色素。固化后应尽快捞出漂洗。在此工艺条件下制得的彩珠口感适中,收缩率低。

[Object] In order to prepare colourful pearls of high esthetics and nice stability with edible gums, fruit/vegetable juices and natural pigments, and explore the formula and processing technology of the pearls. [Method] The processing technology of colourful pearls was investigated and optimized by the single-factor and orthogonal experiments. [Conclusion] 2% the mixture of sodium alginate：xanthan gum = 3：1 ; 40% fruit/vegetable juices and 2.5% calcium chloride solution were mixed and soaked for 2 min ; edible gums should be put into cold water during the preparation of coloufful pearls; juices and natural pigments were added after the solution was cooled down to below 80℃; and the pearls were taken out and rinsed once they were solidified. Colourful pearls obtained under the processing conditions were featured by proper hardness and softness and low shrinkage.