摘要
以新鲜火龙果和蜂蜜为主要原料,研制色泽美观、独特风味的低糖保健果冻。通过单因素试验和正交试验,以果冻感官评分和质构特性为指标,优化果冻生产配方,得到最优果冻工艺为火龙果添加量10%,蜂蜜添加量20%,复配胶添加量2%(魔芋胶∶黄原胶∶卡拉胶=1∶2∶2),柠檬酸添加量0.12%。该产品具有火龙果清香味,色泽均匀、组织形态、口感良好。
With fresh pitaya and honey as a major raw material,the jelly was prepared with beautiful color,unique flavor,low-sugar and also health care function. The processing technology optimization based on sensory evaluation and texture quality of jelly through single factor and orthogonal experiments. The optimal process as follow:pitaya 10%,honey 20%,compound gel 2%(the ratio of konjac gum,xanthan gum and carrageenan was 1∶2∶2),citric acid 0.12%. The product had pitaya has fresh scent,uniform color,good texture and taste.
作者
何玲玲
倪团结
游海燕
HE Lingling;NI Tuanjie;YOU Haiyan(College of Agriculture and Food Engineering,Beise University,Baise,Guangxi 533000,China)
出处
《农产品加工》
2019年第7期1-4,共4页
Farm Products Processing
基金
广西高等学校优势特色专业群建设项目(桂教高教([2015]41号)66)
桂西特色中草药资源调查
培育与开发利用研究团队项目(百院字[2015]148号)
2018年新增硕士学位授予单位立项建设项目(091006001)
关键词
火龙果
蜂蜜
低糖
保健
果冻
pitaya
honey
low sugar
health care
jelly
