摘要
以复配的魔芋胶和卡拉胶为主要原料,辅以柠檬酸、白砂糖、玫瑰花开发了一种玫瑰花果冻,并在单因素试验的基础上,通过正交试验获得玫瑰花果冻最佳配方。结果表明,玫瑰花果冻的最佳配方为:取0.4%玫瑰花浸提液84 mL,加入1.728 g复合果胶(魔芋胶与卡拉胶质量比为4.1∶1.3)、0.20 g柠檬酸、16 g白砂糖,混合均匀后,80℃水浴中煮制30 min,再加入玫瑰花瓣煮制5 min,得到均匀胶体制备玫瑰花果冻。在此条件下制得的玫瑰花果冻外形美观,酸甜可口,有玫瑰花特殊的香气。
A rose jelly was developed using konjac gum and carrageenan as the main raw materials, mixing with citric acid, white sugar and rose petals. The best jelly formula was optimized by single factor and orthogonal tests. The results showed that, the best rose lelly formula were as follows: 0.4% rose extract 84 mL, composite adhesive 1.728 g(the mass ratio of konjac gum and carrageenan 4.1 ∶1.3), citric acid 0.2 g, white sugar 16 g. After mixing evenly,boiling in 80 ℃ water bath for 30 min, and then adding rose petal and boiling for 5 min, a rose jelly with uniform organization state, beautiful appearance, sweet and sour taste, and typical rose aroma was prepared.
作者
李美凤
陈琴
杨航
王茜
陈艳
郭力
LI Mei-feng;CHEN Qin;YANG Hang;WANG Xi;CHEN Yan;GUO Li(School of Public Health,Chengdu University of TCM,Chengdu 611137,China;The College of Pharmacy,Chengdu University of TCM,Chengdu 611137,China)
出处
《保鲜与加工》
CAS
北大核心
2018年第6期120-124,共5页
Storage and Process
基金
四川省科技计划项目(苗子工程重点项目)(2016RZ0060)
关键词
玫瑰花
果冻
配方
复合胶
柠檬酸
rose
jelly
formula
composite adhesive
citric acid
