以紫薯为基质的保健型果冻研制及工艺优化

Study on the ingredient optimization of purple potato jelly

以紫薯粉为主要原料,以卡拉胶、黄原胶和果胶构成复配胶,研究紫薯果冻配方及工艺。利用混料设计确定复配胶的最佳配比,将混料设计与响应曲面优化结合探究紫薯保健果冻的优化配方,同时在优化工艺基础上与市售产品进行感官和理化指标的比较。结果表明:复配胶最佳配比为ω(卡拉胶)∶ω(黄原胶)∶ω(果胶)=50.98∶29.00∶20.00;果冻优化配方为ω(紫薯粉)22.00%、ω(复配胶)2.81%、ω(白砂糖)11.25%、ω(L-苹果酸)0.15%。基于优化配方下生产的紫薯果冻口感酸甜适宜、紫薯风味浓郁、质地细腻有弹性;感官评价结果表明,消费者对紫薯果冻及其他市售产品无明显喜好度差异。

The ingredient optimization of purple potato jelly was studied with purple potato powder as the major raw material,and carrageenan,xanthan gum and pectin as the gelling agents. A simplex-lattice mixture design was used to determine the optimal ratio of gelling agents,and the ingredients of purple potato jelly were optimized through the combination of mixture design and response surface optimization. The results indicated that the optimal ratio of carrageenan,xanthan gum and pectin was 50. 98 ∶ 29. 02 ∶ 20. 00. The optimal jelly with the highest sensory evaluation score was composed of 22% of purple potato powder,2. 81% of compound gelling agents,11. 25% of sugar and 0. 15% of L-malic acid. Based on the optimal formula,purple potato jelly had high quality of taste,flavor and texture and showed no significant difference with other jelly products on markets in consumer preference.