红茶菌发酵液莱阳梨果冻的研制

Development of Kombucha Fermented Laiyang Pear Jelly

以红茶菌发酵液、莱阳梨为原料,卡拉胶和魔芋胶为胶凝剂,再用白砂糖,柠檬酸进行调配,研制一种营养美味的果冻。在单因素试验的基础上,采用Box-Behnken法进行三因素三水平响应面优化设计试验,进一步对红茶菌发酵液莱阳梨果冻的加工工艺进行探究。最终确定的最优工艺参数为红茶菌发酵液500 mL,莱阳梨汁添加量为410 mL/L,胶凝剂(卡拉胶与魔芋胶质量比为2:1)添加量为14 g/L,白砂糖添加量为150 g/L,柠檬酸添加量为1.2 g/L,在此配方下制得的果冻色泽金黄,软硬适中、口感爽滑,具有红茶菌独特香气和莱阳梨的清甜。

Kombucha fermentation broth and Laiyang pear were used as raw materials,carrageenan and konjac gum were used as gelling agents,and white sugar and citric acid were used for blending to develop a nutritious,delicious fermented jelly.The Box-Behnken method was used to optimize three factors on three levels,with data from single factor experiments.The response surface optimization design experiment further explored the processing technology of Kombucha fermentation broth Laiyang pear jelly.Final optimal process parameters were as follows:500 mL of kombucha fermentation broth 410 mL/L added Laiyang pear juice,14 g/L of gelling agent(with carrageenan to konjac gum mass ratio of 2:1),and 150 g/L of added white sugar.Citric acid was added at 1.2 g/L.Jelly prepared using this formula had a golden color,moderate hardness,smooth taste,the unique aroma of kombucha,and the sweetness of Laiyang pear.