玉米纤维果冻的制作工艺研究

Study on the Production Technology of Corn Fiber Jelly

本研究将玉米副产物玉米纤维添加到传统果冻食品中,以提高果冻食品的营养价值;并通过单因素及响应面试验方法进行加工工艺的优化。结果表明:玉米纤维果冻的最佳工艺为玉米纤维添加量2%、柠檬酸添加量0.02%、吉利丁粉添加量0.81%、白砂糖添加量7.97%,制得的玉米纤维果冻光滑、透明、均一、无气泡、有嚼劲、酸甜可口,不仅有果冻特有的风味,而且融合了玉米独有的口感与气味。

In this study,corn fiber,a by-product of corn,was added to traditional jelly foods to improve the nutritional value of jelly foods.The results showed that the best process of corn fiber jelly was 2%corn fiber addition,citric acid addition 0.02%,gelatin powder addition 0.81%,white sugar addition 7.97%,the prepared corn fiber jelly was smooth,transparent,uniform,bubble-free,chewy,sweet and sour,not only had the unique flavor of jelly,but also integrated the unique taste and smell of corn.