摘要
以车厘子及假酸浆籽为主要原料,探究车厘子假酸浆复合果冻研制的最佳生产工艺。以车厘子汁添加量、卡拉胶添加量、白砂糖添加量及煮沸时间为响应因素,车厘子假酸浆复合果冻的感官评分为响应值,用Box-Behnken响应面法确定该复合果冻的最佳工艺条件。结果表明:基于60 mL的模具,车厘子汁添加量为36 mL,假酸浆籽汁添加量为24 mL,卡拉胶添加量为6%,白砂糖添加量为8%,煮沸时间为60 s,在此工艺条件下可以制作得到色泽鲜艳、整洁、透亮,具有车厘子香味、成型非常好、弹性好、无气泡,口感冰凉爽口、细腻、甜度合适、富有弹性、咀嚼性好的复合果冻。所得到的复合果冻糖度为12.50%,可溶性固形物为25.35%,硬度为0.05 HB,pH值为3.98,菌落总数符合国家标准GB 4789.2-2016的规定。
With cherries and physalis seeds as the main raw materials, the research on the best production technology for the development of cherries and physalis compound jelly. Taking cherries juice, carrageenan added, white sugar added and heating time as response factors, taking the sensory score of cherries physalis composite jelly as the response value, the Box-Behnken response surface method was used to determine the composite jelly Optimal process conditions. The results showed that the amount of cherries juice added was 36mL, the amount of pseudo-physalis seed juice added was 24mL, the amount of carrageenan added was 6%, the amount of white sugar added was 8%, the heating time was 60s, and it can be made under this process. The obtained compound jelly is bright, clean and translucent, has cherries scent, has no bad odor, has a very good shape, good elasticity, no bubbles, a cool and refreshing taste, fine, moderate sweetness, elasticity and good chewiness. The obtained composite jelly has a sweetness of 12.50%, a soluble solid content of 25.35%, a hardness of 0.05HB, a pH of 3.98, and a total number of colonies of 0.5cfu/g.
作者
李俊杰
李浪
高宇
张文艳
彭潇
LI Jun-jie;LI Lang;GAO Yu;ZHANG Wen-yan;PENG Xiao(School of Chemistry and Chemical Engineering,Zhaotong University,Zhaotong 657000,China;Key Laboratory for Plateau Characteristic Functional Food Research of Universities in Yunnan Province,Zhaotong,657000 China)
出处
《昭通学院学报》
2022年第5期40-48,56,共10页
Journal of Zhaotong University
基金
云南省教育厅科研基金项目“昭通苦荞高值化加工技术及功能性产品研发”(2022J0980)。
关键词
车厘子
假酸浆籽
复合果冻
响应面法
工艺研究
Cherries
physalis seeds
compound jelly
response surface methodology
process research
作者简介
共同第一作者:李俊杰(1990—),男,湖南长沙人,讲师,博士生,主要从事食品发酵、食品微生物研究,与李浪对本文贡献等同;共同第一作者:李浪(1992—),女,云南永善人,讲师,博士生,主要从事食品分析与检测研究,与李俊杰对本文贡献等同。
