魔芋中葡甘聚糖的应用研究

Study on Application of Konjac Glucomannan

采用贵州花魔芋为元材料提取葡甘聚糖,然后将其应用在果冻制作中。将魔芋胶、卡拉胶、柠檬酸、蔗糖、色素、香精等进行正交试验,改变各主要物质用量,最终得出魔芋果冻制作的最佳工艺配方为:卡拉胶1%、魔芋胶0.2%-0.3%、磷酸钙0.2%-0.3%、柠檬酸0.30%-0.35%、柠檬酸钠0.2%、蔗糖8%、余量为水。最佳工艺配方制作的魔芋果冻口感好、低能量,可以考虑市场推广,为贵州魔芋的开发应用提供一定的理论基础。

Objective： In this study the Glucomannan was extracted from Guizhou konjac and used in jelly production. By Using Guizhou konjac gum, carrageenan, citric acid, sucrose, pigment, essence to do orthogonal test to change the main material consumption, finally obtained the optimum formula of konjac jelly production with 1% carrageenan, 0.2% - 0. 3% konjac Glucomannan, O. 2% -0.3% Calcium phosphate, 0.30% -0.35% citric acid, 0.2% sodium citrate, 8% sucrose, the other is water. The optimal formula of production of konjac jelly taste good, It~ low energy, It can be pro- moted in the market. This study provided some theory for developing the using of konjac in Guizhou.