摘要
本试验以荷叶、柚子为主要原料,以复配胶(魔芋胶、卡拉胶、黄原胶)为凝胶剂,以感官评价为考察指标,通过单因素试验及正交试验确定最佳配方,以研制出一种高营养口感好的果冻。结果表明,最佳配方为柠檬酸0.20%、白砂糖8%、荷叶水4mL/100mL、复配胶(魔芋胶∶拉卡胶∶黄原胶=4∶1∶1)0.8%、新鲜柚子粒10g/100mL,该配方下荷叶柚子果冻的感官评分为89分,具有荷叶清香,口感爽滑。
In this experiment,lotus leaf and pomelo were used as the main raw materials,compound gum(konjac gum,carrageenan,xanthan gum)was used as the gel agent,sensory evaluation was used as the inspection index,and the best formula was determined through single factor test and orthogonal test to develop a high nutrition and good taste jelly.The results showed that the best formula was citric acid 0.20%,sugar 8%,lotus leaf water 4 mL/100 mL,compound gum(konjac gum∶lac gum∶xanthan gum=4∶1∶1)0.8%,fresh pomelo grains 10 g/100 mL,and the sensory score of lotus leaf pomelo jelly under this formula was 89,with the fragrance on the lotus,the taste is refreshing and smooth.
作者
吕静
王恩胜
陈亚蓝
陈龙
桑大席
朱静
LV Jing;WANG Ensheng;CHEN Yalan;CHEN Long;SANG Daxi;ZHU Jing(School of Food Science,Xinyang Agriculture and Forestry University,Engineering Technology Research Center for Comprehensive Utilization of Characteristic Food Resources in Dabie Mountain,Xinyang 464000,China)
出处
《食品安全导刊》
2023年第24期140-142,147,共4页
China Food Safety Magazine
基金
河南省青年科学基金项目(212300410228)
信阳农林学院高水平科研孵化器建设项目(FCL202014)
信阳农林学院2019年度学校青年基金项目(2019LG002)
河南省高等学校重点科研项目计划(23A550015)
信阳农林学院科技创新团队(XNKJTD-001)。
关键词
荷叶
柚子
复配胶
感官评定
正交试验
lotus leaf
pomelo
compound gum
sensory evaluation
orthogonal test
