雪莲果柚子皮低糖保健果冻的研制

Preparation of Sausenia Fruit Pomelo Peel Low Sugar Health Care Jelly

以新鲜雪莲果和柚子皮为主要原料,以赤藓糖醇为甜味剂、柠檬酸为酸味剂,用卡拉胶、魔芋胶和刺槐豆胶作为复合胶,研制一款风味独特的低糖保健果冻。采用模糊数学感官评价、凝胶泌水稳定性作为主要评价指标,在单因素试验的基础上,以原料配比、复配胶添加量、赤藓糖醇添加量和柠檬酸添加量为自变量,利用正交试验优化加工工艺。结果表明:白色柚皮浆液∶雪莲果果汁=1∶2,卡拉胶、魔芋胶与刺槐豆胶的质量比为8∶5∶3,复配胶添加量为2.6%,赤藓糖醇添加量为6%,柠檬酸添加量为0.10%时,制得果冻硬度2.551 N,内聚性0.64 Ratio,弹性14.99 mm,胶粘性1.619 N,咀嚼性24.27 mj,泌水稳定性97.47%,感官评分86.9,酸甜适中,富有弹性,有雪莲果和柚子的独特风味。

Using fresh sausselia fruit and pomelo peel as the main materials,erythritol as the sweetener,citric acid as the acid agent,carrageenan,konjac gum and locust bean gum as the compound gel,a special low-sugar health care jelly was developed.Through fuzzy mathematical sensory evaluation method,gel bleeding stability as the index,on the basis of single factor test,with the ratio of raw materials,compound glue,erythritol and citric acid as independent variables,the orthogonal test was used to optimize the processing technology.The results are as following.White pomelo peel slurry:sausselia fruit juice=1:2,the mass Ratio of carrageenan,konjac gum and locacacia bean gum is 8:5:3,the amount of compound gum is 2.6%,the amount of moss alcohol is 6%,the amount of citric acid is 0.10%,the hardness of jelly is 2.551N,the cohesion is 0.64Ratio,the elasticity is 14.99mm.Viscosity 1.619N,chewing 24.27MJ,bleeding stability 97.47%,sensory score 86.9.It has moderate sour and sweet,full of elasticity,sausenia fruit and grapefruit unique flavor.