摘要
为开发一种新型的、具有功能性的大豆异黄酮无糖果冻,研究大豆异黄酮、复配胶、柠檬酸和木糖醇的添加量对大豆异黄酮无糖果冻质构性能(硬度、弹性和胶着性)和感官品质的影响,并采用正交试验对果冻的工艺配方进行优化。结果表明,大豆异黄酮果冻最优工艺条件为复配胶添加量1.4%,大豆异黄酮添加量0.4%,柠檬酸添加量0.09%,木糖醇添加量11%。在此条件下制备的果冻具有独特的大豆异黄酮风味,晶莹剔透、酸甜可口、富有弹性。
In order to develop a new type of functional soy isoflavones without candy jelly,this paper studied the addition of soy isoflavones,compound gums,citric acid and xylitol to the quality(hardness,elasticity and gluey)and the effects of sensory quality of non-confectionery. At the same time,the experimental formula of the jelly was optimized by orthogonal experiment. The results showed that the optimum conditions for soy isoflavone jelly were:compounded gum 1.4%,soy isoflavone 0.4%,citric acid 0.09% and xylitol 11%. The jelly prepared under this condition had a unique soy isoflavone flavor,crystal-clear,sweet and sour taste and elasticity.
作者
黄娇丽
蒋平香
周岚
HUANG Jiaoli;JIANG Pingxiang;ZHOU Lan(College of Agriculture and Food Engineering,Baise College,Baise,Guangxi 533000,China;Guilin Grain and Oil Quality Supervision and Inspection Center,Guilin,Guangxi 541002,China)
出处
《农产品加工》
2019年第8期16-19,共4页
Farm Products Processing
基金
硕士学位授予单位立项建设授权点项目(桂学位[2018]7号)
2017年广西自然科学基金项目"百色地区民族民间植物崇拜与生物文化多样性保护研究"(2017JJB130027)
2018年广西教育厅项目"百色芒果中酵母菌分离鉴定及在芒果酒发酵中的应用"(2018KY0576)
关键词
大豆异黄酮
木糖醇
果冻
正交试验
soybean isoflavone
xylitol
jelly
orthogonal experimen
