冰糖雪梨凉粉草果冻的研制

Development of Rock Sugar Snow Pear Platostoma palustre Jelly

以凉粉草为凝胶剂、抗坏血酸为护色剂、柠檬酸为酸味剂,与冰糖雪梨结合研制一款新型保健果冻,为冰糖雪梨新产品开发和凉粉草资源利用提供理论依据。采用单因素实验研究凉粉草胶、冰糖雪梨汁、白砂糖、柠檬酸用量对凉粉草果冻感官品质的影响,通过正交实验对其配方进行优化。结果表明,最佳配方中各组分添加量为凉粉草胶液55%、冰糖雪梨汁30%、白砂糖12%、柠檬酸0.03%,以此配方制作的冰糖雪梨凉粉草果冻,表面均匀光滑,组织状态良好,口感细腻,具有凉粉草的清香和冰糖雪梨所特有的风味。

With Platostoma palustre as gel,ascorbic acid as color protector,citric acid as sour agent,a new health jelly combined with rock sugar snow pear,which provides theoretical basis for the new product development of new products of rock sugar snow pear and the resource utilization of Platostoma palustre.One factor test was used to study the effect of Platostoma palustre gelatin,rock sugar pear juice,white sugar and citric acid on the sensory quality of jelly,and the formula was optimized through orthogonal test.The results showed that the addition amount of each component in the optimal formula was 55%of Platostoma palustre gelatin liquid,30%of rock sugar snow pear,12%of white granulated sugar,0.03%of citric acid.The rock sugar snow pear Platostoma palustre jelly prepared by this formula had a uniform and smooth surface,good tissue state,delicate taste,and the fragrance of Platostoma palustre and the unique flavor of rock sugar and snow pear.