膳食纤维柿果果冻的研制

Development of Dietary Fiber Persimmon Fruit Jelly

以陕西彬州尖顶柿和临潼火晶柿为材料,采用低温冷冻脱涩,基于脱涩时间、脱涩后柿果中的单宁、VC、黄酮、总糖含量,筛选出以陕西彬州尖顶柿为果冻制作材料。通过单因素和正交试验,确定柿果营养果冻的最佳配方为:以100 g果冻为基准,柿果汁添加量24%,魔芋精粉添加量0.8%,白砂糖添加量7%,柠檬酸添加量0.16%。采用该工艺参数制得的果冻膳食纤维含量达到3.82 g/100 g,可用“膳食纤维来源或含有膳食纤维”来声称,此研究旨在为柿果资源的开发利用提供技术参考。

In this study,Jianding persimmons of Binzhou City and Lintong Huojing persimmons from Shaanxi Province were used as raw materials,and the cryogenic freezing deastringency was investigated.Results showed that Jianding persimmons of Binzhou City were screened out as jelly production materials based on tannins,VC,flavone and total sugar contents.The single factors and orthogonal experiments demonstrated that the best formula of persimmon nutritional jelly was determined as follows:persimmon juice addition of 24%,konjac powder addition of 0.8%,sugar addition of 7%,citric acid addition of 0.16%.Under the technological parameters,the dietary fiber content of jelly could reach to 3.82 g/100 g,which could be claimed as‘dietary fiber source or containing dietary fiber’.These results could provide technical references for the development and utilization of persimmons.