| 黑玉米果冻加工工艺及主要营养成分测定 |
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| 引用本文： | 安莹.黑玉米果冻加工工艺及主要营养成分测定[J].吉林林学院学报,2011(1):97-101. |
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| 作者姓名： | 安莹 |
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| 作者单位： | 徐州工业职业技术学院环境工程系,江苏徐州221140 |
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| 摘 要： | 以黑玉米为原料,通过单因素试验和正交试验,对影响黑玉米果冻品质的主要因素进行了分析,以确定黑玉米果冻的最佳加工工艺及配方.结果显示：最佳配方各成分的添加量为黑玉米汁16%、蔗糖9.5%、柠檬酸0.2%、复配胶1.2%,按此配方制得的黑玉米果冻的组织状态、色泽、风味和口感都较为理想.经测定,黑玉米果冻中蛋白质的体积质量为0.006 825 g/mL,脂肪的质量分数为0.034,粗纤维为0.003 7,铁为5.5μg/kg.
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| 关 键 词： | 黑玉米 果冻 加工工艺 |
Processing Technology of Black Corn Jelly and Determination of Nutrients |
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| Authors: | AN Ying |
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| Institution: | AN Ying(Environment Engineering Department of Xuzhou Institute of Industry Technology,Xuzhou 221140,China) |
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| Abstract: | Choosing black corn as raw materials,through a single factor experiment and orthogonal test to analyze the influence on the quality of black corn jelly.The purpose is to determine the best processing technology and recipes of black corn jelly.The results showed that the best formula additive ingredients is as follows： black corn juice 16%,sucrose 9.5%,citric acid 0.2%,mixed plastic volume 1.2%.According to this technology,the black corn jelly state,color,flavor and taste are ideal.The protein volume quality in the black jelly is 0.006 825 g/mL,the mass fraction fat is 0.034,coarse fabric is 0.003 7,the iron is 5.5 μg/kg. |
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| Keywords: | black corn jelly processing technology |
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