海参银耳保健果冻生产工艺研究

以海参和银耳为主要原料，在单因素试验的基础上，通过正交试验确定海参银耳果冻的配方。结果表明，生产海参银耳保健果冻的最佳配方为：银耳提取液添加量50%，复配胶粉添加量0.5%（卡拉胶0.3%，果胶0.2%），蔗糖添加量6%，柠檬酸添加量0.1%（均以果冻质量计），采用最佳工艺参数研制出的海参银耳果冻色泽美观，甜酸滑爽，风味独特，营养丰富。

Study on the Production Technology of Sea Cucumber and Tremella Healthy Jelly

The optimal production formula of sea cucumber and tremella healthy jelly was confirmed by single factor and orthogonal experiments using sea cucumber and tremella as main raw materials. The results showed that, the optimum formula of the jelly was as followed: tremella extract 50%, compound gel powder 0.5% (carrageenan 0.3%, pectin 0.2%), sugar 6%, and citric acid 0.1%(the calculation was based on the weight of jelly). The prepared healthy jelly had beautiful color, sweet, sour and smooth taste, unique flavor, and rich nutrients.