玫瑰芦荟葡萄籽粉果冻的研制

Development of Jelly with Rose, Aloe and Grape Seeds

本研究以可食用芦荟、玫瑰、葡萄籽粉为原料制作果冻,以感官评价值为指标,采用单因素试验和正交试验对配方进行优化,并检测果冻的蛋白质含量和菌落总数。结果表明,玫瑰芦荟葡萄籽粉果冻的最佳配方为玫瑰芦荟混合汁液3 g、蔗糖7 g、复合凝胶(魔芋粉∶黄原胶=1∶1)5 g、葡萄籽粉0.40 g,通过此配方生产的果冻蛋白质含量为0.843 g,菌落总数为63 CFU/g,持水力为62.35%,均符合国家标准,且成型稳定,具有清新的芦荟和玫瑰的香气。

In this study,edible aloe,rose and grape seed powder were used as raw materials to produce jelly.With sensory evaluation value as the evaluation index,the formula was optimized by single factor test and orthogonal test,and the protein content and total number of colonies of the jelly were detected.The results showed that:The optimal formula of rose aloe grape seed powder jelly was 3 g mixture of rose juice and aloe vera juice,7 g sucrose,5 g compound gel(Konjac powder∶xanthan gum=1∶1),and 0.40 g grape seed powder.The protein content of jelly produced by this formula was 0.843 g,the total number of bacterial colony was 63 CFU/g,and the hydraulic capacity was 62.35%,all of which met the national standard.It is stable in shape and has fresh aroma of aloe vera and rose.