摘要
以具有零热量的赤藓糖醇为基础原料替代传统果冻中的砂糖,从而降低果冻的能量,开发零热量果冻粉。首先通过单因素优化了对果冻粉成型和口味影响较大的胶体、酸浓度和KCl的浓度。针对以上4因素,利用Box-Benhnken法进行3水平响应面优化设计实验确定最佳配方:赤藓糖醇77.70%,可溶性膳食纤维16.40%,魔芋胶1.54%,卡拉胶2.46%,柠檬酸1.30%,KCl 0.14%,食用色素0.03%,食用香精0.03%。经此果冻粉配方制备的果冻具有很好地弹性,口感爽滑,咀嚼度达到318.734 J,属于零热量食品。
Utilizing erythritol instead of traditional white granulated sugar as basic material,a zero calories jelly powder was developed in this paper. The effects of gel, acid, and KCl, which were greater influence on the jelly-forming properties and taste, were studied in single factor experiments. Subsequently, the optimal formula of jell powder were explored by Box-Behnken design involving the above four factors at three levels in combination with response surface methodology. The best formula was as follows：erythritol 77.70%,soluble dietary fiber 16.40%,konjac gum 1.54%,carrageenan 2.46%,citric acid 1.30% and 0.14% KCl,0.03% edible flavor,and edible essence 0.03%. Jelly made by this formula had good elasticity,smooth taste,and the chewiness was 318.734 J,and that was a zero calories food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第2期296-300,306,共6页
Science and Technology of Food Industry
基金
首都食品安全科技创新优培育专项(Z141100002614019)
关键词
果冻粉
赤藓糖醇
魔芋胶
卡拉胶
jelly power
erythritol
konjac gum
carrageenan
