卡拉胶在冬瓜果冻中的应用特性研究

Study on the Application Characteristics of Carrageenan in Benincasa hispida Jelly

冬瓜是葫芦科冬瓜属一年生蔓生或架生草本植物,具有一定的药理保健作用及良好的加工性能。冬瓜的主要加工副产物——冬瓜皮富多种天然功效成分,在食用方面具有一定的营养价值,但是在冬瓜的加工过程中,冬瓜皮绝大部分被丢弃,冬瓜的综合利用率未达到最大化,经济效益较低。以冬瓜皮、卡拉胶、葡萄糖、柠檬酸为主要原料,制备了冬瓜果冻。通过研究卡拉胶对冬瓜果冻性质的影响,确定其最佳的添加量。感官评价分析及理化性质结果表明,最佳的卡拉胶添加量为1.9%。在此工艺条件下制备的冬瓜果冻既保持冬瓜皮茶的香味,口感细腻、酸甜适中、组织形态良好的特性,又具有一定的保健功能和营养价值。

Benincasa hispida is one-year-old vine or overhead herbaceous plants of cucurbitaceae,which has certain pharmacological and health effects and good processing performance.The main processing by-product-Benincasa hispida peel has rich nutritional value and a variety of natural efficacy components in diet.However,at the present stage in the processing of Benincasa hispida,the majority of Benincasa hispida peel is discarded,and the comprehensive utilization rate of benincasa hispida was not maximized,resulting in low economic benefits.In current study,Benincasa hispida peel,carrageenan,glucose and citric acid were used as the main raw materials to prepare benincasa hispida jelly.The effects of carrageenan on the properties of Benincasa hispida jelly were mainly studied to determine the optimal addition amount.The results of sensory evaluation and physicochemical properties showed that the optimal carrageenan addition was 1.9%.The Benincasa hispida jelly made under this process not only had the fragrance of Benincasa hispida peel tea,but also had the characteristics of jelly food with delicate and smooth taste,moderate sweetness and sourness,good morphology,as well as certain health care function and nutritional value.