配制型罗汉果果冻酒的研制

Preparation of the Concocting Momordica grosvenori Jel-o Shots

以罗汉果酒为主要原料,通过添加凝胶剂研制出罗汉果果冻酒。考察以卡拉胶和琼脂为复合凝胶剂、罗汉果酒、白砂糖等因素对罗汉果果冻酒品质的影响。以感官品质及质构特性作为评价指标,通过单因素试验和响应面优化设计试验的研究,结果表明,在复合凝胶剂(W_(卡拉胶)︰W_(琼脂)=2︰1)添加量0.8%、罗汉果酒添加量60%、白砂糖添加量11%条件下,罗汉果果冻酒的质构特性达到最佳。依据该工艺配方制作的罗汉果果冻酒颜色鲜艳,富有光泽,且具有罗汉果酒特有的香气,健康营养。

With Momordica grosvenori wine as the main raw material,the Momordica grosvenori jell-o shots was made by adding gels.The effects of carrageenan and agar as compound gels,Momordica grosvenori wine,sugar on Momordica grosvenori jell-o shots were investigated.By the sensory quality and texture properties as evaluation indexes,the results of single factor experiment and response surface optimization design experiment showed that the texture properties of the Momordica grosvenori jell-o shots reached the best under the conditions of compound gels(W_(carrageenan)︰W_(agar)=2︰1)adding amount of 0.8%,momordica grosvenori wine adding amount of 60%,and sugar adding amount of 11%.The Momordica grosvenori jelly-o shots made according to this technological formula is bright in color,full of luster,and has the unique aroma of Momordica grosvenori wine,unique flavor,healthy and nutritious.