乳酸菌发酵型紫薯果冻的配方

The Formula of Purple Potato Jelly Fermented by Lactic Acid Bacteria

为提高传统果冻的营养价值,以紫薯粉为主要原料,魔芋粉、卡拉胶为复配凝胶剂,采用乳酸发酵,制作出乳酸发酵型紫薯果冻,并考察复配胶粉配比、复配胶粉添加量、紫薯汁添加量、白砂糖液添加量、柠檬酸添加量对乳酸紫薯果冻的影响,并在单因素试验的基础上,利用Box-Behnken法对原辅料配方进行响应面优化。最终确定的最优配方参数为魔芋粉与卡拉胶配比1∶2、复配胶粉添加量1.5%、紫薯汁添加量8%、白砂糖液添加量12%、柠檬酸添加量0.06%,在此配方工艺条件下制得的乳酸紫薯果冻口感爽滑、色泽均匀、酸甜适度,具有独特乳酸紫薯风味,营养丰富且具有较好的保健功能。

In order to improve the nutritional value of traditional jelly,purple potato powder is used as the main raw material,konjac powder and carrageenan are used as the compound gel agent,and lactic acid fermentation is used to produce lactic acid fermented purple potato jelly.The effects of the ratio of compound glue powder,the addition amount of compound glue powder,the addition amount of purple potato juice,the addition amount of white granulated sugar and the addition amount of citric acid on lactic acid purple potato jelly are investigated.The Box-Behnken method is used to optimize the response surface of raw materials.Finally,the optimal formula parameters are determined as follows:The ratio of konjac powder and carrageenan is 1∶2,the added amount of compound glue powder is 1.5%,the added amount of purple potato juice is 8%,the added amount of white granulated sugar is 12%,and the added amount of citric acid is 0.06%.Under the condition of this formula,the lactic acid purple potato jelly is smooth in taste,uniform in color,moderate in sour and sweet,with unique lactic acid purple potato flavor,rich in nutrition and good health care function.