摘要
以野生刺梨干果、甜橙制备复合果汁,探究复合果汁、柠檬酸、复合凝胶剂、白砂糖的添加量对果冻品质的影响。通过单因素实验和正交试验对果冻感官、弹性进行综合评价。结果表明,野生刺梨甜橙果冻最佳工艺条件为:复合果汁15.00%(野生刺梨汁∶甜橙汁=1∶1)、柠檬酸0.20%、复合凝胶剂1.60%(卡拉胶∶魔芋胶=5∶1)、白砂糖为14.00%。此工艺条件制得的野生刺梨甜橙果冻富含维生素C、酸甜适宜、口感顺滑、富有弹性。
Studying the compound fruit juice prepared from dried roxburgh and sweet orange, this paper inquires into the influence of the added amount of compound fruit juice, citric acid, compound gelling agent and white sugar on the quality of jelly. The sensory and texture of jelly were comprehensively evaluated through single factor and orthogonal experiments. The results show that the best process conditions for wild prickly pear sweet orange jelly are: compound juice 15.00%(roxburgh: sweet orange juice=1∶1), citric acid 0.20%, compound gelling agent 1.60%(carrageenan: konjac gum)=5∶1), white granulated sugar is 14.00%. The wild prickly pear orange jelly prepared by this process is rich in vitamin C, suitable for sweet and sour, smooth taste and full of elasticity.
作者
范唯
曹艳妮
包爱玲
刘梓茜
徐坤
邱思
FAN Wei;CAO Yanni;BAO Ailing;LIU Zixi;XU Kun;QIU Si(Chengdu Normal University,Chengdu 611130,Sichuan,China)
出处
《四川旅游学院学报》
2022年第6期26-30,共5页
Journal of Sichuan Tourism University
基金
地方高校省级大学生创新创业训练计划项目“野生刺梨甜橙果冻的制作”,项目编号:S202014389104。
关键词
野生刺梨
甜橙
果冻
弹性
工艺优化
roxburgh
sweet orange
jelly
texture properties
process optimization
