银耳皂角米果冻的配方优化

Optimization of Formula of Tremella fuciformis Berk Soap-horn Rice Jelly

银耳和皂角米都是具有营养与保健功能的食品。以银耳、皂角米、蔗糖等为主要原料,添加卡拉胶、魔芋胶等辅料制作银耳皂角米果冻。采用单因素试验及Box-behnken方法进行相关研究分析,得到最优配方如下:银耳添加量19.06%,皂角米添加量6.53%,复配胶为卡拉胶、魔芋胶(卡拉胶、魔芋胶=2∶2)添加量为0.41%,柠檬酸添加量1%(配成10%的溶液),蔗糖添加量12%,银耳皂角米果冻色泽均匀、表面光滑、弹性良好、酸甜适宜,具有银耳皂角米的独特风味。

Tremella fuciformis Berk and soap-horn rice are both nutritious and health food.In this experiment,we used Tremella fuciformis Berk,soap-horn rice and sugar used as the main raw materials.and added carrageenan,konjac gum and other accessories to make the jelly of Tremella fuciformis Berk.Single factor experiment and box-behnken method were used to analyze the correlation.The optimal formula was as follows:the concentration of Tremella fuciformis Berk was 19.06%,the concentration of soap-horn rice was 6.53%,the compound gum was carrageenan and konjac gum(carrageenan and konjac gum=2∶2),the concentration of citric acid was 0.41%,citric acid concentration 1%)mixed with 10%solution),sugar concentration 12%,The Tremella fuciformis Berk soap-horn rice jelly color was even,smooth,the elasticity was good,the sour sweet was suitable,had the Tremella fuciformis Berk soap-horn rice unique flavor.