速溶冲调黑凉粉的配方及工艺探讨

Optimization of Formula of an Instant Black Jelly using Mesona Blumes Gum

本文探讨了一种用热水直接冲调的速食"黑凉粉"预混粉的配方与工艺。采用预糊化木薯淀粉代替原淀粉,冲调的速食黑凉粉预混粉配方为:凉粉草胶(MBG)/预糊化木薯淀粉比例为1:3.5,并加入两者混合物1.8倍的绵砂糖及0.8%(w/w)的小苏打。食用方法为:27倍的85℃热水直接加入速食黑凉粉预混粉中,经10～20s搅拌均匀,冷却可形成凝胶。凝胶体的质地均匀一致、凝胶强度为18.6g。与即食的黑凉粉(凝膏)相比,硬度略低,但比市场的黑凉粉预混粉的冲调性有明显改善。

An instant black jelly powder was prepared using Mesona Blumes gum（MBG） as raw material,which can be directly dissolved by hot water.The optimal formula of instant black jelly powder was determined as following：1 g of the mixture with MBG-pregelatinized starch ratio of 1：3.5,1.8 g sugar powder and 0.008 g sodium bicarbonate.Jelly formed by adding the instant black jelly powder into hot water（jelly powder-water ratio 1：7） at 85 ℃,stirring the mixture for 10～20 s and then cooling it down.The gel was homogeneous with its gel strength being of 18.6g,which showed lower hardness than black jelly but higher solubility than the commercial available instant black jelly powder.