摘要
以山楂汁、黑果枸杞提取液和绿茶提取液为主要原料,绿豆淀粉和κ-卡拉胶为胶凝剂,并配以木糖醇、柠檬酸,以感官评分为指标,通过混料试验、单因素实验对绿豆淀粉果冻的加工工艺进行了研究。结果表明,绿豆淀粉果冻的工艺最佳参数为:混合果汁中山楂汁∶黑果枸杞汁提取液∶绿茶提取液比例为58∶21∶21 (v/v/v),在此配比的基础上,木糖醇的添加量为9.0%,柠檬酸的添加量为0.10%,复合胶粉为绿豆淀粉:κ-卡拉胶4∶1 (m/m),其添加总量为8.0%,此时感官评分为88.00分。在此工艺条件下制备的果冻结构均匀,细腻光滑,酸甜可口,具有独特的山楂黑果枸杞绿茶风味。
The hawthorn juice,Lycium ruthenicum Murr. extract and green tea extract were applied as the main raw materials,mung bean starch and κ-carrageenan were added as the main colloids,and xylitol and citric acid were also used as ingredients in this test,the processing technology of the jelly containing mung bean starch was studied by the mixture test,single factor design experiments through sensory scores. The results showed that,the optimal parameters of the mung bean starch jelly were as follows:the ratio of hawthorn juice:Lycium ruthenicum Murr. extract:green tea extract was 58∶21∶21(v/v/v),on the basis of this ratio,the added amount of xylitol was 9.0%,the added amount of citric acid was 0.10%,the ratio of composite gelling powder was mung bean starch:κ-carrageenan 4∶1(m/m),its added amount was 8.0%,at which the sensory score was 88.00. The jelly prepared under the conditions of the process had a uniform structure,which was fine and smooth,sweet and sour,and had a unique flavor of hawthorn,Lycium ruthenicum Murr. and green tea.
引文
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