摘要
依次采用单因素实验和正交实验,研究了以紫甘薯为主要原料,以魔芋胶、琼脂和明胶为凝固剂的紫甘薯保健果冻的加工工艺。得到的保健果冻的最佳配方为:紫甘薯浸提液17%,魔芋粉、琼脂、明胶的配比为2∶3∶2,总用胶量为1.0%,蔗糖15%,柠檬酸0.25%,柠檬酸钠0.1%。产品呈浅桃红色,酸甜可口,不含防腐剂,不添加色素,是值得信赖的健康食品。
Through single factor experiment and orthogonal experiment design, using purple sweet potato as main raw materials and Amorphophallus konjac gum, agar-agar and gelatin as gelling agent, a new kind of jelly was developed.The results showed that the optimal conditions were the leaching solution of purple sweet potato 17% the ratio of Amorphophallus konjac gum,agar-agar and gelatin 2：3：2, and the total adding quantity of the gelling agent 1.0%, sugar 15%, citric acid 0.25%, sodium citrate 0.1 %.The products obtained at this optimal condition were delicious with a plum appearance and without any artificial pigment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期246-248,251,共4页
Science and Technology of Food Industry
关键词
紫甘薯
果冻
研制
purple sweet potato
jelly
development
