水晶西米盏的研制

Research on Crystal Sago Jelly

水晶西米盏是一种方便即食并且富含多种营养物质的美味健康食品。以南瓜和西米为主要材料,选取天然配料将之混合,经过熬煮得到水晶西米盏。通过单因素试验分析西米、南瓜、白砂糖和柠檬酸等原料的添加比例对成品风味和感官评价的影响,经过正交试验确定原料的最佳配比,即南瓜与西米质量比为1∶2,西米和南瓜的混合液与白砂糖配比为10∶2,南瓜和西米混合液中添加柠檬酸的比例为0.02%。在此条件下生产的产品呈布丁状、橘黄色,口感香甜滑嫩、嚼劲十足。

Crystal sago jelly is a new kind of convenient food which enriched in nutrition. We chose pumpkins and sago as the main raw materials and mixed with natural ingredients while boiling. During the single factor experiment, we analyze how different ratio of raw materials influence the product through favor and sensory evaluation. And then,we get the best formula through orthogonal experiment of these factors. The best formula is as follows：ratio of pumpkin and sago is 1 ∶2,pumpkin sago mixture and the proportion of sugar is 10 ∶2, the ratio of citric acid added in the mixture is 0.02%. The product is pudding- like,orange color and the taste is great.