一种啤酒花风味膳食纤维冻的工艺研究

Research of a Hop Flavor Dietary Fiber Jelly

以啤酒花和褐藻膳食纤维粉为主要原料制作一款膳食纤维冻,采用单因素试验和正交试验,利用质构仪测定凝胶强度并进行感官评价。以产品凝胶强度和感官为评价指标,通过单因素试验和正交试验优化出啤酒花膳食纤维冻的最佳配方和制作工艺。结果表明,最佳配方为褐藻膳食纤维粉添加量1.5%,成型剂添加量0.9%,啤酒花浸提液添加量0.4%。在该比例下的啤酒花膳食纤维冻具有很好的风味和凝胶强度,以及较高的感官评分。

A kind of dietary fiber jelly was made from hop and brown algae dietary fiber powder.Single factor test and orthogonal test were used to determine the best experimental results.Taking gel strength and sensory index as evaluation indexes,the optimum formula and processing technology of hop dietary fiber jelly were optimized by single factor and orthogonal test.According to the experimental results,the best formula was brown algae dietary fiber powder 1.5%,forming agent added 0.9%,the concentration of hops extraction 0.4%.The hop dietary fiber jelly at this ratio had good flavor,gel strength and high sensory score.