摘要
以木瓜为原料,以卡拉胶、魔芋胶、海藻酸钠为胶凝剂,研究木瓜营养保健果冻的生产工艺配方。通过单因素和正交试验,优化出木瓜营养保健果冻的最佳工艺配方。结果表明,木瓜果冻的最佳配方为:卡拉胶、魔芋胶、海藻酸钠的配比为2∶3∶2(质量比),总用胶量0.7%,蔗糖添加量18%,木瓜汁添加量20%,柠檬酸添加量0.18%。采用该配方制备的木瓜保健果冻果香浓郁、营养丰富、口感爽滑、酸甜可口。
Papaya as raw material,carrageenan,konjac gum,sodium alginate as the gel forming agent,nutritional and healthcare jelly with papaya was studied.By single factor and orthogonal test,the optimum recipe of the nutritional and healthcare jelly with papaya was optimized.The results showed that the best formula of jelly with papaya juice：the mass ratio of carrageenan,konjac gum,sodium alginate was 2 ∶ 3 ∶ 2,and the total adding quantity of the gel forming agent was 0.7 %,sugar was 18 %,papaya juice was 20 %,citric acid was 0.18 %.Using the production of the optimum formula,healthcare jelly with papaya juice was nutritional,smooth,sweet and delicious.
出处
《食品研究与开发》
CAS
北大核心
2017年第14期104-107,共4页
Food Research and Development
关键词
木瓜
果冻
营养保健
研制
papaya
jelly
nutrition and healthcare
develop
