芹菜果冻的研制

Preparation of Celery Jelly

以新鲜芹菜为主要原料研究新型果冻的加工工艺,采用响应曲面法研究了芹菜、混合胶、蔗糖及柠檬酸添加量对果冻品质的影响。结果表明:芹菜果冻最优工艺参数为芹菜添加量为60 g,复合胶添加量为1.3%,糖添加量为17.3%,柠檬酸添加量为0.06%。此配方下所研制的芹菜果冻呈绿色、晶莹透亮、清甜可口,伴有淡淡的芹菜香味,制作的果冻凝胶硬度为2 101 g,弹性为0.77 mm,咀嚼性为1 256 m J,软硬适中,有弹性,耐咀嚼。

The processing technology for jelly was studied with celery as the main raw material and response surface methodology was used for examining the effects of amounts of celery,complex gum,sugar and citric acid on the sensory quality of jelly.The results showed that,the best ratio of celery jelly was:30%of celery,1.3%of compound gum,17.3%of sugar and0.06%of citric acid.The jelly developed by this formulation was green,glittering and translucent,sweet and delicious,and accompanied by slight celery flavor.Celery jelly was of moderate hardness with elasticity and chewiness;and its gel hardness was2101g,springiness was0.77mm,chewiness was1256mJ.