摘要
以南瓜和米酒为主要原料,以感官得分为依据,通过单因素实验和响应面优化实验确定南瓜米酒营养果冻最佳工艺条件:南瓜∶米酒=3∶1,卡拉胶∶黄原胶∶魔芋胶=2∶2∶1,南瓜米酒添加量为20.70%,凝胶剂添加量为2.00%,白砂糖添加量为17.21%。此工艺条件下制得的果冻感官得分为92,与理论值(92.94)接近,且果冻成品口感细腻、酸甜适中、色泽均匀。
With pumpkin and rice wine as the main raw materials and sensory score as the basis,single factor experiment and response surface optimization experiment were used to establish the nutritional jelly processing technology of pumpkin rice wine.The best formula is:pumpkin ∶rice wine=3 ∶1,carrageenan∶xanthan gum∶ konjac glucomannan=2 ∶2 ∶1,pumpkin rice wine of 20.70%,gel dosage of 2%,and white granulated sugar of 17.21%.The sensory score of the jelly prepared under this process was 92,which was close to the theoretical value (92.94).The jelly product had fine taste,moderate sweet and sour taste,and uniform color.
作者
张伟江
张盼盼
吴亚辉
刘晓伟
ZHANG Wei-jiang;ZHANG Pan-pan;WU Ya-hui;LIU Xiao-wei(Department of Cooking Technology,Changyuan Cuisine Vocational and Technical College,Xinxiang 453400,Henan,China)
出处
《江苏调味副食品》
2019年第2期20-23,共4页
Jiangsu Condiment and Subsidiary Food
关键词
南瓜
米酒
营养果冻
响应面优化
pumpkin
rice wine
nutritional jelly
response surface
