摘要
以市售板栗为原料,研究纯板栗汁的稳定性和感官特性,考察板栗浆液比、白砂糖、黄原胶、卡拉胶添加量对纯板栗汁持水力和感官评分的影响。在单因素试验基础上,通过正交试验对纯板栗汁配方进行分析比较,结果表明,以持水力为指标,最优配方为:板栗浆液比1︰10.0(g/mL)、白砂糖4%、卡拉胶0.2%、黄原胶0.1%。以感官评分为指标,最优配方为:板栗浆液比1︰12.5(g/mL)、白砂糖8%、卡拉胶0.15%、黄原胶0.1%。
The stability and sensory characteristics of pure chestnut juice were studied by using commercially available chestnut as raw material.The effects of the ratio of chestnut to water,white sugar,xanthan gum and carrageenan on the water holding capacity and sensory score of pure chestnut juice were investigated.On the basis of the single factor experiment,the analysis of formulations were carried out by orthogonal test.The results showed that the optimal process condition was the ratio of chestnut to water 1︰10.0(g/mL),white sugar 4%,carrageenan 0.2%,and xanthan gum 0.1%.The sensory score used as the index,the optimal process of chestnut slurry ratio was 1︰12.5(g/mL),white sugar 8%,carrageenan 0.15%,and xanthan gum 0.1%.
作者
吕文娟
张媛娥
万佳佳
占剑峰
LU Wenjuan;ZHANG Yuane;WAN Jiajia;ZHAN Jianfeng(College of Biology and Agricultural Resources,Huanggang Normal University,Huanggang 438000;Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains,Huanggang 438000)
出处
《食品工业》
CAS
北大核心
2019年第11期10-14,共5页
The Food Industry
基金
湖北省教育厅科研项目(D20172902)
关键词
纯板栗汁
稳定性
持水力
感官评分
pure chestnut juice
stability
water holding capacity
sensory score
