甜茶低糖保健果冻的研制

Development of Sweet Tea Low-Sugar Healthy Jelly

本文以广西壮族自治区金秀大瑶山野生甜茶、魔芋胶、卡拉胶、蔗糖为主要原料,通过单因素试验及正交试验研究甜茶低糖保健果冻的最佳工艺。实验结果表明最佳工艺为:魔芋胶添加量为0.28%,卡拉胶添加量为0.42%,氯化钾添加量为0.06%,甜茶汁的添加量为70%(浸提温度为90℃,浸提时间为10 min,浸泡2~3次),蔗糖添加量为10%,在此条件下可得到色泽均匀、口感丝滑细腻,且具有浓郁甜茶香味的甜茶低糖保健果冻。

In this paper,wild sweet tea,konjac gum,carrageenan,and sucrose in Jinxiu Dayaoshan of Guangxi are used as the main raw materials to study the best technology of sweet tea and low-sugar health jelly through single factor experiment and orthogonal experiment.The experimental results show that the best process is:0.28%of konjac gum,0.42%of carrageenan,0.06%of potassium chloride,and 70%of sweet tea juice(extraction temperature is 90℃,soaking The extraction time is 10 min,soaking 2 to 3 times),and the sucrose addition is 10%.Under these conditions,a sweet tea lowsugar health jelly with uniform color,silky taste and rich sweet tea aroma can be obtained.