| 软枣猕猴桃酵素可吸果冻加工工艺研究 |
| |
| 引用本文： | 满 江,张月阳,宋龙龙,梁惜雯,徐冬颖,姜爱丽.软枣猕猴桃酵素可吸果冻加工工艺研究[J].保鲜与加工,2022,22(1):49-55. |
| |
| 作者姓名： | 满 江 张月阳 宋龙龙 梁惜雯 徐冬颖 姜爱丽 |
| |
| 作者单位： | 大连民族大学生命科学学院生物技术与资源利用教育部重点实验室,辽宁大连116600 |
| |
| 基金项目： | “十三五”国家重点研发计划（2016YFD0400903） |
| |
| 摘 要： | 以软枣猕猴桃为原料,经发酵、调配制作软枣猕猴桃酵素可吸果冻,在单因素试验基础上,采用正交试验对工艺进行优化,通过感官品质评价确定软枣猕猴桃酵素果冻配方,通过测定总酚、类黄酮和VC指标,对本产品与市售猕猴桃可吸果冻、果汁的营养物质含量进行比较。结果表明,软枣猕猴桃酵素果冻的最佳工艺配方为:软枣猕猴桃酵素添加量35%,白砂糖添加量5%,柠檬酸添加量0.06%,卡拉胶添加量0.8%。由该配方制作的可吸果冻入口细腻、酸甜适口,具有软枣猕猴桃独特果香,且营养物质(总酚、类黄酮、VC)含量均显著高于市售产品。综上所述,该产品是一款风味独特、具有保健功能、有广阔发展前景的新型可吸果冻。
|
| 关 键 词： | 软枣猕猴桃 酵素 可吸果冻 配方 加工工艺 |
Study on Processing Technology of Actinidia arguta Enzyme Suck Jelly |
| |
| MAN Jiang,ZHANG Yue-yang,SONG Long-long,LIANG Xi-wen,XU Dong-ying,JIANG Ai-li.Study on Processing Technology of Actinidia arguta Enzyme Suck Jelly[J].Storage & Process,2022,22(1):49-55. |
| |
| Authors: | MAN Jiang ZHANG Yue-yang SONG Long-long LIANG Xi-wen XU Dong-ying JIANG Ai-li |
| |
| Institution: | (Key Laboratory of Biotechnology and Resource Utilization,Ministry of Education,College of Life Sciences,Dalian Nationalities University,Dalian 116600,China) |
| |
| Abstract: | Actinidia argute enzyme suck jelly was produced after fermentation and blending using Actinidia arguta as the experimental material, and the process technology was optimized by orthogonal test on the basis of single factor experiment, then the recipe of Actinidia argute enzyme suck jelly was determined by sensory qualities evaluation, finally the nutrients contents were compared with market suck jelly and juice via detecting total phenols, flavonoids and VC indicators. Results showed that the optimal process formulation was determined as follows: Actinidia arguta enzyme addition of 35%, white granulated sugar addition of 5%, citric acid addition of 0.06%, and carrageenan addition of 0.8%. The suck jelly prepared by this formula presented delicate, sweet and sour tastes, and unique Actinidia arguta aroma, and higher nutrients (total phenols, flavonoids and VC) contents compared with market products. In conclusion, this product has broad development prospect as a novel suck jelly with unique flavor and health function. |
| |
| Keywords: | Actinidia arguta enzyme suck jelly formula processing technology |
| 本文献已被 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
