摘要
以异麦芽低聚糖为主要原料进行低热量果冻的开发;用异麦芽低聚糖替代传统果冻中的砂糖,从而降低整个体系的能量;研究了单一胶体的成胶性能和复配胶体的最佳成胶比例,并对低热量果冻的最佳制作工艺进行了研究。通过混料实验和正交实验确定最佳加工配方为:复配胶体(卡拉胶、魔芋胶和黄原胶的最佳成胶配比为15∶9∶1)0.7%、氯化钾0.08%、异麦芽低聚糖7%、柠檬酸0.1%。
This paper deals with the development of low calorie fruit-flavored jel ly. The sugar is replaced by iso-maltooligosaccharide to reduce calorie. The gel-forming property of different jells and the best combination of three jells wer e also studied in this paper. The best proportion of three jells(carrageenan, co njac gun, and xanthan gum) is 15∶9∶1 and the optimal formula of low calorie fr uit-flavored jelly is as follows: the total gels 0.7%, KCl 0.08%, iso-maltooligo saccharide 7%, citric acid 0.1%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第7期85-87,90,共4页
Science and Technology of Food Industry
关键词
低热量果冻
异麦芽低聚糖
凝胶
low calorie fruit-flavored jelly
iso-maltooligosaccharide
gel
