杏鲍菇微粉果冻的研制及品质评价

Preparation and Quality Evaluation of Pleurotus eryngii Micro Powder Jelly

该试验以杏鲍菇为主要原料开发一款新型功能果冻。以杏鲍菇粉料液比、复合胶(琼脂∶卡拉胶∶魔芋胶=8.5∶2.5∶1.5,质量比)、柠檬酸、白砂糖添加量为变量,采用单因素结合响应面试验方式对杏鲍菇微粉果冻工艺进行优化,研究不同复合胶、白砂糖、杏鲍菇粉、柠檬酸添加量对杏鲍菇微粉果冻感官品质的影响,并对杏鲍菇微粉果冻的品质进行评价。结果表明,最优工艺为杏鲍菇粉料液比1∶80(g/mL)、白砂糖添加量11.5%、复合胶添加量1.8%、柠檬酸添加量0.14%。最终制得的杏鲍菇微粉果冻口感细腻爽滑且酸甜可口,颜色微黄且具有一定光泽,具有杏鲍菇的独特香味。根据最佳配方制得的果冻析水率0.52%,可溶性固体含量20 g/100 g,透明度较好;硬度11.8 g,弹性23 g,咀嚼性12.6 g,硬度适中,具有良好的弹性和咀嚼性。

A new functional jelly was developed with the Pleurotus eryngii mushroom as the starting material.Taking the ratio of solid to liquid of P.eryngii powder,compound glue(agar∶carrageenan∶konjac=8.5∶2.5∶1.5,mass ratio),citric acid and sugar as variables,the process was optimized by single factor experiments combined with the response surface method,and the effects of different amounts of compound gum,white granulated sugar,P.eryngii powder,and citric acid on the sensory quality of P.eryngii jelly were explored.The quality of the jelly produced was also evaluated.The results showed that the optimal process was:1∶80(g/mL)P.eryngii powder,11.5%white granulated sugar,1.8%compound glue,0.14%citric acid.The final P.eryngii powder jelly had both a delicate and smooth taste and a sweet and sour taste.The color was slightly yellow and had a certain luster,and it had the unique aroma of P.eryngii.With to the best formula,the water extraction rate of the jelly was 0.52%,the soluble solid was 20 g/100 g,and the transparency was good.The hardness of the product was 11.8 g,the elasticity was 23 g,and the masticability was 12.6 g,which gives it a moderate hardness good elasticity and suitable masticability.