香蕉粉果冻工艺的研究

Development of Banana Powder Jelly

以香蕉粉为原料制作香蕉果冻,通过单因素试验和正交试验,研究香蕉粉果冻的最佳配方。结果表明,香蕉粉添加量4%,白砂糖添加量10%,柠檬酸添加量0.14%,复合凝胶剂(卡拉胶∶魔芋胶的复配比5∶5)添加量1.2%时,产品综合评价最好。

Using banana powder as raw material,single-factor and orthogonal test are designed to research the optimum formula of banana powder jelly. Results indicate that the best sensory evaluation is obtained from the formula：banana powder 4%,white sugar 10%,citric acid 0.14%,and the compound gel（carrageenan and konjac powder at a ratio of 5∶5） 1.2%.