低糖型紫米魔芋果冻的研制

Preparation of Low-sugar Jelly from Purple Rice and Konjac

以天然紫米、魔芋精粉为原料进行果冻的研制,研究不同凝胶剂的凝胶性能和复配胶的最佳比例,经正交试验确定果冻的最佳配方为:紫米5%(质量分数),复合胶[卡拉胶∶魔芋精粉=2∶1(质量比)]0.8%(质量分数),柠檬酸0.21%(质量分数),蛋白糖0.08%(质量分数)。研制的果冻风味独特,品质优良,具有良好的保健功能。

To research the jelly with high quality and good health function, using Purple Rice and konjac as material, the gel-forming properties of different gums and the best combination of complex gums were studied. The results indicated that the best proportion of complex gums was that Carrageenan gum： konjac=2 ： 1 ,the optimal formula of jelly was as follows ：Purple Rice 5 % ,total complex gums 0.8 %,sugar 0.08 %and citric acid 0.21%.