桃胶枸杞新型营养果冻的研制

Preparation of New Nutritional Jelly of Peach Gum and Lycium bararum

[目的]调配研制出适合高血脂人群食用的桃胶枸杞新型营养果冻。[方法]以桃胶和枸杞为主要原料,采用单因素和正交试验优化制作桃胶枸杞营养果冻的最佳配方条件。[结果]试验得出,对果冻口感影响最大的是吉利丁粉的添加量,其次是柠檬酸钠的添加量,混合汁的添加量和白砂糖的添加量影响较小。在试验范围内,最佳配方为吉利丁粉4%,混合汁(桃胶汁∶枸杞汁=1∶2)30%,白砂糖3%,柠檬酸钠0.15%。[结论]研制出的桃胶枸杞果冻颜色橙红,风味独特,营养丰富,可给高血脂人群提供更多饮食选择,市场前景广阔。

[Objective] To prepare proper new nutritional jelly of peach gum and Lycium bararum suitable for hyperlipidemia population.[Method] With peach gum and L.bararum as the main raw material,single factor and orthogonal test were used to optimize the formula of nutritional jelly of peach gum and L.bararum.[Result] Adding amount of gelatine powder had the greatest impact on the flavor of jelly,followed with the adding amount sodium citrate.Adding amount of mixed juice and white granulated sugar had relatively small impacts.Within the test range,the optimal formula was 4％ gelatine powder,30％ mixed juice （peach gum juice：L.bararum juice =1∶2）,3％ white granulated sugar,0.15％ sodium citrate.[Conclusion] The prepared jelly of peach gum and L.bararum is orange red,has unique flavour,abundant nutrition,and provides more food choices for hyperlipidemia population.Thus,the jelly has broad market prospects.