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红心火龙果山楂复合果冻的研制

Development of Red-Fleshed Pitaya-Hawthorn Compound Jelly

  • 摘要: 为丰富果冻产品种类,提高红心火龙果和山楂的附加值,以红心火龙果、山楂为主要原料,在单因素试验的基础上,利用响应面法对红心火龙果山楂复合果冻的配方进行优化。结果表明,红心火龙果山楂复合果冻的最优配方为:复合纯果汁(红心火龙果汁与山楂果汁复配质量比为1∶1.46)添加量30%,复合胶(CMC-Na与卡拉胶复配质量比为1∶5)添加量1.09%,柠檬酸添加量0.12%,甜菜红素添加量0.5‰,白砂糖添加量9.82%。按配方制得的果冻产品具有红心火龙果和山楂混合的典型风味,晶莹剔透,酸甜可口,富有弹性,营养丰富,产品感官评分为91.16分。

     

    Abstract: In this study, the compound jelly of red-fleshed pitaya and hawthorn was produced using red-fleshed pitaya and hawthorn as raw materials, and the formula was optimized by response surface method on the basis of single factor experiments, in order to enrich the varieties of jelly products and improve the added values of red-fleshed pitaya and hawthorn. The results showed that the optimal formula of the compound jelly was determined as follows: compound juice(the mass ratio of red-fleshed pitaya juice to hawthorn juice was 1∶1.46) addition of 30%,compound gel(the mass ratio of carrageenan to CMC-Na was 1 ∶5) addition of 1.09%, citric acid addition of0.12%, beet red pigment addition of 0.5‰, and sugar addition of 9.82%. The jelly product prepared under this formula presented the typical flavors of red-fleshed pitaya and hawthorn with crystal clear, sweet and sour tastes,elastic and nutritious, and the sensory score of the product was 91.16.

     

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