红毛藻R-藻红蛋白果冻的制备工艺

Study on the Processing Technology of Jelly of R-Phycoerythrin from Bangia fusco-purpurea

为了研究红毛藻R-藻红蛋白、卡拉胶-魔芋粉复合胶、木糖醇、柠檬酸的不同添加量对红毛藻R-藻红蛋白果冻品质的影响,通过单因素实验筛选获得4种物质的最佳添加量,并采用正交法优化果冻配方,确定红毛藻R-藻红蛋白果冻的最优制备工艺条件。结果表明,得到的最佳配方是复合胶、木糖醇、柠檬酸、红毛藻R-藻红蛋白液的质量分数分别为0.9%,9.0%,0.10%,4.5%;感官评分为87.64,弹性为(0.98±0.016)mm,咀嚼性为(0.789±0.021)N;可溶性固形物质量分数为24.3%;菌落总数为40 CFU/g,未检出大肠杆菌,结果符合国家标准要求。

To study the effects of different addition amounts of R-phycoerythrin from Bangia fusco-purpurea,carrageenan-konjac powder compound gum, xylitol and citric acid on the quality of jelly of R-phycoerythrin from Bangia fusco-purpurea,the optimal addition amounts of four substances through single factor experiment, and the formula of jelly was optimized by orthogonal method to determine the optimal preparation conditions of jelly of R-phycoerythrin from Bangia fusco-purpurea.The results showed: the optimum formula was compound glue 0.9%,xylitol 9.0%,citric acid 0.10%,R-phycoerythrin from Bangia fusco-purpurea solution 4.5%;the sensory score was 87.64,the elasticity was(0.98±0.016) mm, and the chewiness was(0.789±0.021)N.The content of soluble solids was 24.3%,the total number of colonies was 40 CFU/g, and Escherichia coli was not detected, which met the requirements of national standards.