甜叶菊抗氧化果冻的研制

Preparation of Stevia Rebaudiana Antioxidant Jelly

在果冻中添加甜菊叶,以DPPH清除率为指标,确定甜菊叶最佳提取工艺,并研制甜叶菊抗氧化果冻。通过料水比、浸提温度、浸提时间对DPPH清除率的影响和正交试验来优化浸提工艺,结果表明料水比1:200,浸提温度70℃,浸提时间1.5h为最佳浸提工艺,此条件下DPPH清除率达55.85%。以此最佳工艺条件研制果冻,以感官评定为指标确定果冻最佳配方:琼脂0.35%,白砂糖10%,柠檬酸0.3%。对果冻成品进行理化指标和抗氧化性测定,结果显示,果冻成品DPPH清除率达62.60%。研制成的果冻入口滑嫩,酸甜适中,色泽鲜亮。

An antioxidant jelly that Stevia Rebaudiana leaves were is used as an additive is prepared.The clearance rate of DPPH was measured as evaluation index,and factors such as material to water ratio,extraction temperature,and extraction time were determined the optimum conditions of the extraction of Stevia Rebaudiana leaves.Under the optimum extraction condition that material to water ratio 1：200,extraction temperature 70℃,extraction time 1.5h,the clearance rate of DPPH was 55.85%.The best formula of jelly was determined with sensory evaluation as an indicator： adding agar 0.35%,sugar10%,citric acid 0.3%.The determinations of physical and chemical indicators and oxidation resistance showed that the clearance rate of DPPH in the jelly was 62.60%.The jelly not only tasted smooth and delicate,and moderately sweet and sour,but also lookd bright.