大豆膳食纤维果冻配方的优化

Optimization of Soybean Dietary Fiber Jelly Formulation

以感官评价和弹性为主要指标,通过单因素试验和正交试验对大豆膳食纤维果冻配方进行优化,并对大豆膳食纤维进行烘烤处理。当黄原胶、卡拉胶、魔芋胶按1∶2∶1质量比混合,复配胶、柠檬酸、白砂糖和大豆膳食纤维添加量分别为1.6%,0.07%,15%,0.25%时,大豆膳食纤维果冻酸甜适宜、具有果冻特有滋味,且组织形态完整、富有弹性。大豆膳食纤维的加入不仅能够增加人体对膳食纤维的摄入量,且经焙烤处理后还可改善大豆膳食纤维果冻的口感。

With sensory evaluation and elasticity as the main indexes,the soybean dietary fiber jelly formula was optimized by single factor experiment and orthogonal experiment,and the soybean dietary fiber was roasted.When the mass ratio of xanthan gum,carrageenan and konjac gum was 1∶2∶1,and the addition amounts of the compound gum,citric acid,white granulated sugar and soybean dietary fiber jelly were 1.6%,0.07%,15%and 0.25%,respectively,the jelly was suitable for sour and sweet,had the special taste of jelly,and had the complete tissue morphology and elasticity.The addition of soybean dietary fiber could increase the intake of dietary fiber and improve the taste of soybean dietary fiber jelly after baking.