摘要
本文以银耳和脐橙为原料,在单因素试验的基础上采用正交试验研究爽口型橙味银耳果冻的工艺,并进行工艺优化。结果表明,爽口型橙味银耳果冻的最优工艺参数为:40%复合果汁(橙汁∶银耳汁=1∶2)、5%复合胶(黄原胶∶卡拉胶∶琼脂=6∶2∶2)、12%白砂糖和0.5%氯化钾。在此工艺参数条件下,制作的爽口型橙味银耳果冻具有脐橙和银耳的特有风味,同时感官状态良好、富有营养,感官评价分数为94分。
The process of refreshing orange flavor Tremella jelly was studied in this paper.Taking Tremella and navel orange as raw materials,on the basis of single factor experiment,orthogonal experiment was used to explore the optimized process.The results showed that the optimal process parameters of refreshing orange-flavored Tremella jelly are:40%compound juice(the ratio of orange juice and Tremella juice was 1∶2),5%compound gum(the ratio of xanthan gum,carrageenan and agar was 6∶2∶2),12%white sugar,0.5%potassium chloride.The refreshing orange flavored white fungus jelly produced under the conditions of this process parameter has the unique flavors of navel orange and white fungus.At the same time,the sensory condition is good and nutritious,and the sensory evaluation score is 94.
作者
林建平
LIN Jianping(Nanping Centre for Food Drug Review and Adverse Drug Reactions,Nanping354200,China)
出处
《现代食品》
2020年第24期137-140,共4页
Modern Food
关键词
果冻
银耳
脐橙
工艺
jelly
Tremella
navel orange
process
