黑蒜阿胶糕的研制

Development of the Black Garlic Gelatin Cake

以黑蒜和阿胶为主要原料,根据阿胶糕的制作工艺,研制一款以抗氧化为主要功效的黑蒜阿胶糕。以阿胶、黑蒜、黄酒、冰糖、麦芽糊精、卡拉胶等主要原辅料研究对阿胶糕感官的影响,并对黄酒、麦芽糊精、卡拉胶3个影响明显的因素进行响应面优化试验。结果表明,90℃的水浴条件下对阿胶糕原料熬制6 min,麦芽糊精、卡拉胶、黄酒含量分别为7.48%,3.24%,8.00%时,所得黑蒜阿胶糕品质较好,色泽呈黑褐色,颜色均一;香味浓郁,无异味;组织均匀,结构光滑完整,无裂口且食用时不黏牙,不牙碜,口感细腻。故黑蒜阿胶糕最佳配方添加量确定为麦芽糊精7.48%,卡拉胶3.24%,黄酒8.00%,黑蒜30.00%,冰糖4.00%,阿胶10.00%,芝麻4.00%,枸杞8.00%,核桃14.00%,枣干12.00%。

Taking black garlic and Ejiao as the main raw materials,adding to the making process of the gelatin cake,a black garlic gelatin cake with the main effect of anti-oxidation was developed.The effects of yellow rice wine,rock sugar,maltodextrin,carrageenan,Ejiao and black garlic on the sensory organs of gelatin cake were studied,and three factors(yellow rice wine,maltodextrin,carrageenan)were used to optimize the response surface of rice wine,maltodextrin and carrageenan.The results showed that the contents of maltodextrin,carrageenan and yellow rice wine were 7.48%,3.24%and 8.00%respectively,the quality of the gelatin cake was better,the color was black brown and uniform,the flavor was rich,the smell was not peculiar,and the tissue was even.The structure was smooth and complete,without cracks and eating without teeth,not shabby teeth,delicate taste.Therefore,the best formula of black garlic gelatin cake was determined as follows:bud dextrin7.48%,carrageenan 3.24%,yellow wine 8.00%,black garlic 30.00%,sugar 4.00%,donkey-hide gelatin 10.00%,sesame4.00%,wolfberry 8.00%,walnut 14.00%and dry jujube 12.00%.