辣白菜果冻的工艺研究

辣白菜是朝鲜族的一种特色食品,有着酸辣爽脆的口感。但由于风味特殊,有许多人,尤其儿童,不能接受辣白菜;而且,辣白菜需浸泡在汤汁里面,不方便携带。因此为了提高接受度并且让人方便携带,基于果冻容易被小孩接受并且便于携带的优点的形式,以果冻的形式对辣白菜进行工艺研究。结果显示,所用凝胶剂为魔芋胶、琼脂、明胶。三者复配比例为2:2:3。以添加的辣白菜原料为基准,牛奶添加量为320%,甜味剂添加量为20%,复配凝胶剂添加量为2%,柠檬酸添加量为0.2%时,辣白菜果冻的口感以及味道等评价最好。

Study on the technology of Spicy Cabbage Jelly

Spicy cabbage (Kimchi) is a kind of traditional Korean food, with the characteristics of spicy, crisp, sour, and sweet. Because of the unique flavor,Sa lot of people, especially children, can"t accept it; at the same time, because of the juice, Kimchi is not convenient to carry with. So in order to improve the acceptance and make it portable, based onSjellySisSeasily accepted by children and the advantage of this form isSeasy to carry,Sprocess in the form of jelly was used on process of Kimchi. The results showed that the gels as konjac gum,SAGAR gelatin and the distribution proportion for 2:2:3. Based on the added spicy Chinese cabbage as raw material, the taste of spicy cabbage jelly wasSbest evaluated by adding 320% milk,S20% sweetener, 2% compound gel, andS0.2%Scitric acid.