绿茶魔芋复合果冻的研制

Development of Compound Jelly of Green Tea and Amorphophallus konjac

以绿茶粉和魔芋粉为主要原料,通过正交实验设计,研究了绿茶魔芋果冻的最佳工艺条件。结果表明:30%绿茶粉、1.0%凝胶剂(魔芋胶∶卡拉胶=1∶1)、15%糖(白砂糖∶蜂蜜=2∶1)、0.25%柠檬酸、0.1%氯化钾生产的果冻色泽均匀、清澈透明、口感细腻爽滑、风味独特;产品营养价值较高,具有一定的保健功能。

Taking green tea powder and Amorphophallus konjac powder as the main raw materials,the best technology ofcompound jelly of green tea and Amorphophallus konjac were studied by orthogonal test. The results showed that jelly was good with uniform color, and clear transparent, and delicate cool sliding taste, and unique flavor, when adding 30% green tea powder,1% gelata （Amorphophalius konjac jellies ： carrageenan= 1 ： 1）, 15% sugar （granulated sugar： honey=2 ： 1）,0. 25% citric acid and 0. 1% potassium chloride;the production had higher nutrition value and healthfeatures.