摘要
为探究葡萄果冻最佳加工工艺,以葡萄为主要原料,用卡拉胶和魔芋胶(质量比2∶1)配成复合凝胶剂,制作一款赋有葡萄风味的果冻。通过单因素试验和正交试验进行工艺优化,探究糖酸比、葡萄汁添加量、氯化钾添加量、复合凝胶剂添加量对葡萄果冻品质的影响,从而确定果冻最佳配方为糖酸比40∶1、葡萄汁添加量15%、氯化钾添加量0.08%、复合凝胶剂添加量1.8%,在此配方下制作的葡萄果冻析水率为2.31%,下垂度为35.64%,感官评分为92.8分,质地均匀,口感细腻,具有弹性,颜色呈粉红色且均匀一致,赋有葡萄的独特风味。该实验结果能够为葡萄果冻的生产提供一定的理论依据。
In order to explore the optimal processing technology of grape jelly,grape was used as the main raw material,and carrageenan and konjac gum(mass ratio 2∶1)were used to prepare a composite gel to produce a jelly with grape flavor.The process was optimized by single factor experiment and orthogonal experiment to explore the effects of sugar-acid ratio,grape juice content,potassium chloride content and compound gel content on the quality of grape jelly.The optimum formula of grape jelly was determined as follows:sugar-acid ratio was 40∶1,the grape juice addition was 15%,the potassium chloride addition was 0.08%,and compound gel agent addition 1.8%.Under this formula,the freeze-out water rate of grapes was 2.31%,the drooping degree was 35.64%,and the sensory score was 92.8.The jelly had uniform texture,exquisite taste,elasticity,pink and uniform color,and unique flavor of grapes.The experimental results could provide a theoretical basis for the production of grape jelly.
作者
徐瑞航
朱立斌
朱丹
刘亚梅
牛广财
魏文毅
Xu Ruihang;Zhu Libin;Zhu Dan;Liu Yamei;Niu Guangcai;Wei Wenyi(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing163319;Agri-Food Processing and Engineering Te-chnology Research Center of Heilongjiang Province;College of Life Science and Technology,Heilongjiang Bayi Agricultural University)
出处
《黑龙江八一农垦大学学报》
2023年第4期60-66,共7页
journal of heilongjiang bayi agricultural university
基金
黑龙江省高校首批“新工科”研究与实践项目(黑教高函〔2018〕681号)
黑龙江八一农垦大学“三横三纵”平台支持计划项目(PTJH202103)。
关键词
葡萄果冻
工艺优化
果冻配方
感官评分
grape jelly
process optimization
jelly recipe
sensory score
作者简介
徐瑞航(1998-),男,黑龙江八一农垦大学食品学院2021级硕士研究生;通信作者:牛广财,男,教授,硕士研究生导师,E-mail:gcniu@126.com。
