一种白芽奇兰茶果冻的研制

Optimization of Baiyaqilan Tea Jelly Processing

κ-卡拉胶与魔芋胶复配可以形成热可逆、弹性优良的凝胶,适用于果冻的生产。以κ-卡拉胶与魔芋胶复配作为凝胶剂,添加白芽奇兰茶粉和白砂糖制成茶果冻。通过优化实验,探究κ-卡拉胶与魔芋胶复配比例、复配凝胶剂添加量、白砂糖添加量、白芽奇兰茶粉添加量对茶果冻质构和感官评价的影响。结果表明:当κ-卡拉胶和魔芋胶复配比为7∶5、复配凝胶剂添加量为0.4%(质量分数)、白芽奇兰茶粉添加量为0.11%(质量分数)、白砂糖添加量为8.0%(质量分数)时,茶果冻的配方最佳,研制的果冻具有茶汤的橙黄色,茶香怡人,滋味协调,口感爽滑,质构优良。

The combination ofκ-carrageenan and konjac gum can form a gel with thermal reversibility and excellent elasticity,which is suitable for the production of jelly.In this paper,Baiyaqilan tea powder and white granulated sugar were added in theκ-carrageenan and konjac gum compound to make tea jelly.Through the optimization test,the compounding ratio ofκ-carrageenan and konjac gum,amounts of compound gel agent,white sugar and Baiyaqilan tea powder were optimized to evaluate their effects on the texture and sensory quality of jelly products.The results showed that the optimal product formula was the compounding ratio ofκ-carrageenan and konjac gum of 7∶5,compound gel agent amount of 0.4%(mass fraction),Baiyaqilan tea powder amount of 0.11%(mass fraction),and white sugar amount of 8.0%(mass fraction).According to the formula,the developed jelly had the orange-yellow color of tea soup,pleasant tea fragrance,coordinated and smooth taste,and excellent texture.