浒苔凝胶在果冻中的应用研究

Study on processing and formula of jelly using Enteromorpha prolifera gum

将浒苔经热水浸提制备的浒苔凝胶作为主要胶凝剂,对黄原胶、琼脂、魔芋胶、卡拉胶等常见果冻胶凝剂与浒苔凝胶复配成的混合胶的凝胶强度、凝聚性、弹性进行研究,以选取最佳果冻胶凝剂。结果表明浒苔凝胶、魔芋胶和卡拉胶复配形成的混合胶在凝胶强度、凝聚性、弹性方面均较好。选取浒苔凝胶、魔芋胶和卡拉胶,以凝胶强度为主要指标,采用L9(34)正交试验确定胶凝剂的最佳配比和用量为:魔芋胶∶浒苔凝胶∶卡拉胶=0.4%∶0.5%∶0.2%;结合影响果冻质量的凝胶强度、凝聚性、弹性三个指标,通过L9(34)正交试验筛选出混合胶复配制作果冻的配方为:混合胶添加量∶白砂糖∶柠檬酸=1.1%∶20%∶0.1%。按此配方制出的果冻口感细腻、风味爽口,在凝胶强度、凝聚性、弹性等方面均较好。

Enteromorpha prolifera extracted by hot water is the main gelling agent for the formula of jelly. In order to chose the best jelly gel, the gelling strength, cohesion and flexibility of mixed gel composed of Enteromorpha prolifera gel and other jelly gel, such as xantban gum, agar, konjac gum, carrageenan were studied. The results sbow that it＇s good in strength, cohesion and flexibility of mixed gel composed of Enteromorpha prolifera gel, konjac gum and carrageenan. By using the gelling strength of Enteromorpha prolifera gel, konjac gum and carrageenan as the leading indicator, orthogonal test was performed to chose the hest matching and dosage of gelatinizer. The best condition is： 0. 4% of konjae gum, 0. 5% of Enteromorpha prolifera gel and 0. 2% of carrageenan. Combined with gelling strength, cohesion and flexibility which influence the quality of jelly, the best formula of jelly was made of mixed gel through orthogonal test. There are 1.1% of mixed gel, 20% white sugar and 0. 1% citric acid. The jelly was tasty and refreshing. It is also good in gelling strength, cohesion and flexibility.