红枣魔芋果冻产品的工艺探究

本试验以浸提后所得的红枣汁为原料,柠檬酸和蔗糖为辅料,用琼脂、卡拉胶、魔芋精粉按照一定的比例复配而成的混合凝胶剂,研究生产口感独特、营养丰富的红枣魔芋复合果冻的最佳配方。以复合胶的添加量、蔗糖的添加量、氯化钾的添加量、红枣汁浓度为影响因素,以感官评分为评定指标,通过正交试验确定红枣魔芋果冻的最优工艺条件。结果表明：红枣魔芋复合果冻的最佳配方为复合胶的添加量为1.8%,蔗糖的添加量为10%,氯化钾的添加量为0.07%,红枣汁浓度为13%,各因素对最终产品质量影响因素大小为复合胶添加量＞红枣汁浓度＞蔗糖量用量＞氯化钾用量。通过该配方研制出的红枣魔芋复合果冻口感独特,具有较高的营养价值。

Study on the Technology of Konjac Jelly

In this experiment, the extracted jujube juice was used as raw material, citric acid and sucrose as excipients, Agar, carrageenan and konjac powder were used to compound gel according to a certain proportion, and the best formula of jujube konjac composite jelly with unique taste and rich nutrition was studied. The optimum technological conditions of jujube konjac jelly were determined by orthogonal test with the addition of compound glue, sucrose, potassium chloride and jujube juice as influencing factors and sensory score as evaluation index. The results showed that the optimum formula of jujube Konjac composite jelly was 1.8% of compound glue and 1% of sucrose. 0%, the addition of potassium chloride was 0.07%, and the concentration of jujube juice was 13%. The influencing factors on the final product quality were as follows: compound gum content, Jujube juice concentration, sucrose dosage, potassium chloride dosage. The jujube konjac compound jelly prepared by this formula has unique taste and high nutritional value.