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.
引文
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