哈密瓜-木瓜低糖营养果冻的研制

Development of Low Sugar Nutritious Cantaloupe-Papaya Pulp Jelly

为研制风味良好、营养丰富的保健型果肉果冻,以哈密瓜肉和木瓜汁为主要原料,对哈密瓜木瓜新型复合营养果肉果冻的生产配方进行优化,探讨了复合胶的组成与配比,研究哈密瓜果肉、木瓜汁、复合胶、木糖醇、柠檬酸添加量五因素对果冻感官品质的影响。通过单因素试验和正交试验,筛选出以卡拉胶∶魔芋胶∶明胶=2∶1∶1为复合胶,果冻的最佳配方为:哈密瓜果肉添加量8%、木瓜汁添加量10%、复合胶添加量1.0%,木糖醇添加量14%、柠檬酸添加量0.15%,所得到的成品营养丰富,色泽呈均匀橙黄色,酸甜适口,弹性好,平均感官品质评分为94.5分,是一种新型的低糖复合营养果肉果冻,具有较好的市场前景。

In order to develop health care fruit jelly with good flavor and rich nutrition,the production formula of a new Hami melon and papaya compound pulp jelly was optimized using Hami melon pulp and papaya juice as main raw materials.The composition of compound adhesive was investigated,the effects of Hami melon pulp,papaya juice,compound gum,xylitol and citric acid on the sensory quality of jelly were studied.Through single factor tests and orthogonal test,the optimum adhesive ratio of carrageenan to konjac gum to gelatin was 2∶1∶1,the optimum formula of the jelly were as followed,the additions of Hami melon pulp,papaya juice,compound gum,xylitol and citric acid were 8%,10%,1.0%,14% and 0.15% respectively.The finished jelly had rich nutrients,uniform orange color,sweet and sour taste and good flexibility,and the mean sensory score of the jelly was 94.5.It was a new type low sugar and complex nutritional fruit jelly with good marketing prospect.