摘要
以淮山为主要原料,采用单因素实验分别考察料液比、柠檬酸添加量、绿茶粉添加量及白砂糖添加量对淮山绿茶果冻产品质量的影响。通过正交实验优化淮山绿茶果冻配方组合,并采用感官评价等方法对产品的感官品质、理化指标、微生物指标等进行质量与卫生检验。实验结果表明,淮山绿茶果冻最佳加工工艺配方为:料液比1∶3(g/mL),柠檬酸添加量0.10%,绿茶粉添加量1.0%,白砂糖添加量15%,pH3.5左右。
In this paper,yam as the main raw material, the solid-liquid ratio, the content of citric acid , green tea powder to add weight and sugar content on yam and green tea jelly product quality were studied by single factor experimental.The yam and green tea jelly recipe combination was optimized by orthogonal experiment on the basis of single factor experiment, and sensory evaluation and other methods were used to test the quality and health on the sensory quality, the physical and chemical indicators, microbial indicators of the product.The experimental results show that the best formula for production of the yam and green tea jelly as follows：the solid-liquid ratio of 1∶3 （g/mL）, the citric acid added in an amount of 0.10%, the green tea added in an amount of 1.0%, the added in an amount of 15%of white sugar and pH value 3.5.
出处
《食品研究与开发》
CAS
北大核心
2014年第4期55-58,共4页
Food Research and Development
基金
广西高校科学技术研究项目(2013YB238)
贺州学院项目(2012ZRKY02)
(2013FWCY01)
关键词
淮山
绿茶
果冻
加工工艺
配方
yam
green tea
jelly
processing technology
formula
