黑糯玉米果冻的加工工艺研究

Research on Processing Technology of Black Waxy Corn Jelly

为生产出营养健康且具有保健作用的黑糯玉米果冻,本文研究了黑糯玉米果冻的加工工艺。通过单因素实验,初步确定黑糯玉米粒、卡拉胶、氯化钾、白砂糖、柠檬酸的添加量和卡拉胶的蒸煮时间;选取影响黑糯玉米果冻品质的4个主要因素进行L9(34)正交设计实验。结果显示,在卡拉胶用量为1.2%、氯化钾添加量为0.2%、白砂糖添加量为12%,在100℃煮9 min溶解后的胶溶液,添加0.16%的柠檬酸,调至p H 5左右,分别加入17%的黑糯玉米粒,灌装杀菌后冷却,凝固后获得无色透明、口感爽滑、酸甜可口的黑糯玉米果冻,且具有浓郁的黑糯玉米风味。

In order to produce healthy and healthy black waxy corn jelly, the processing technology of black glutinous corn jelly was studied in this paper. Through the single factor experiment, preliminary determination of black glutinous corn, carrageenan, potassium chloride, white sugar, citric acid was added and carrageenan cooking time; selected 4 main factors affecting the quality of jelly black waxy corn L9（34） orthogonal experimental design. The results showed that in carrageenan was 1.2%, potassium chloride was added to 0.2%, adding 12% sugar, 100 C in the glue solution for 9 min after dissolving, citric acid 0.16%, adjusted to p H 5, were added to the black glutinous corn grain 17%, filling after sterilization and cooling, solidification was colorless transparent, smooth taste, sweet and sour black glutinous corn jelly, and has a strong flavor of black glutinous maize.