姜汁保健果冻的研制

Preparation of Healthy Ginger Juice Jelly

为了得到具有一定保健功能且风味口感独特的姜汁果冻,以水、生姜、白砂糖、胶凝剂等为主要原料,并配以柠檬酸、β-环状糊精等辅料。采用单因素试验和正交试验对姜汁保健果冻的加工工艺及配方进行了研究,在感官评价、营养成分分析的基础上,得到具有一定保健功能且感官品质较佳的姜汁保健果冻,其优化配方为白砂糖添加量12%,卡拉胶、黄原胶、槐豆胶的配比7∶1∶1,且该胶凝剂质量分数1.20%,姜汁添加量14%,柠檬酸质量分数0.062 5%,β-环状糊精添加量0.04%。该姜汁果冻姜辣味适口,姜辣素含量为0.374 9%,透明度好,柔软而有弹性,入口细腻光滑。

By using water,ginger,sugar,gelling agent as the main raw materials complement with citric acid,β-cyclodex-trin and other auxiliary materials,the healthy and unique flavor ginger juice jelly had been developed.The formulae and technique were improved by sensory evaluations.According to the single factor experiment and orthogonal experiment optimized formula wuvere as follews:the ratio of carrageenan,xanthan gum and locust bean gum was7:1:1,suger12%,ginger juice14%,citric acid0.0625%,β-cyclodextrin0.04%,The product contained0.3749%gingerol,the transparent,soft,elastic and smooth ginger jelly tastes gingery and was popular with people.