摘要
目的:以魔芋粉、刺梨浓缩汁、牛奶、乌龙茶、白砂糖、琼脂、卡拉胶为主要原料,尝试开发一种魔芋刺梨奶冻。方法:以魔芋刺梨奶冻的感官评分为评价标准,采用正交试验筛选魔芋刺梨奶冻的最佳工艺。结果:通过对魔芋粉添加量、卡拉胶添加量、琼脂添加量、牛奶添加量、乌龙茶浸提取液添加量、刺梨汁添加量六个单因素进行分析,得出魔芋刺梨奶冻的最佳配方为:魔芋粉0.3%,刺梨浓缩汁15%,牛奶50%,乌龙茶20%,卡拉胶0.15%,琼脂0.4%,白砂糖10%。结论:在该条件下制得的奶冻色泽纯正,富有弹性,风味独特,表面光滑,是一种色、香、味俱佳,口感良好、营养丰富的食品。
Objective:Moyu Cili milk jelly was developed from Moyu powder,Cili condensed juice,milk,oolong tea,white sugar,agar powder and carrageenan.Method:The best formula of Moyu Cili milk jelly was studied by orthogonal experiment with the sensory score of Moyu Cili milk jelly as evaluation standard.Result:Six single factor analysis were carried out on the amount of Moyu powder,carrageenan,agar powder,milk,oolong tea,and Cili condensed juice.The optimum formula of Moyu Cili milk jelly was 0.3% Moyu powder,15% Cili condensed juice,50% milk,20% oolong tea,0.15% carrageenan,0.4% agar powder and10% white sugar.Conclusion:Under this condition,the product has pure color,elasticity,unique flavor and smooth surface,which is a kind of food with good color,aroma,taste and rich nutrition.
作者
黄艳
谭俊霞
邱娟
罗海芸
游宇
HUANG Yan;TAN Jun-xia;QIU Juan;LUO Hai-yun;YOU Yu(School of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,Sichuan)
出处
《中药与临床》
2020年第6期27-30,53,共5页
Pharmacy and Clinics of Chinese Materia Medica
关键词
魔芋
刺梨
奶冻
正交试验
Moyu
Cili
milk jelly
orthogonal experiment
