百香果与西兰花复合果冻加工工艺研究

Study on Processing Technology of Composite Jelly using Passion Fruit and Broccoli

为了满足消费者对果冻营养、质量、口感的多样性需求,以百香果、西兰花为原料研制出水果和蔬菜的复合果冻,采用单因素和正交试验确定了复合果冻的最佳生产工艺。结果表明,百香果西兰花复合果冻的最佳工艺为:混合胶的添加量为1.6%,果蔬汁的添加量为11%,其中百香果汁与西兰花汁的比例为3:6,柠檬酸的添加量为0.25%,白砂糖的添加量为16%,其余为水。此款果冻口感独特,色泽亮丽,凝胶性好,弹性大,适合绝大多数人食用,理化指标及微生物指标符合国家食品法律法规标准。在此条件下得到的复合果冻与市售果冻进行对比试验,根据感官评价得出此配方下的果冻感官评分更高。

In order to satisfy the diversified demands of consumers for nutrients, quality and taste of jelly, this study developed a compound jelly of fruit and vegetable was with passion fruit and broccoli as raw materials. The optimum technology of compound jelly was determined by single factor and orthogonal test. The optimum technology of passion fruit broccoli composite jelly was as follows: mixed gum was 1.6%, fruit and vegetable juice was 11%, the proportion of passion fruit juice to broccoli juice was 3:6, citric acid was 0.25%, sugar was 16%, and the rest was water. This jelly has unique taste, bright color, good gelation and elasticity than common jellies sold in the market. It is suitable for most people. Physical and chemical indicators and microbiological indicators conform to national food laws and regulations. Under these conditions, the compound jelly was compared with the commercial jelly. According to the sensory evaluation, the jelly with this formula had higher sensory score.