作　　者： ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《食品科技》 2007年第9期135-138,共4页

摘　　要： 研究甜橙透明果冻的加工过程中,复合凝胶剂魔芋粉-琼脂-明胶的配比、凝胶剂的用量、柠檬酸与白砂糖的添加量、煮胶温度和时间对果冻产品品质的影响。结果表明:魔芋粉、琼脂、明胶的配比为2∶3∶2,总用胶量为0.7%,混合溶解后的胶溶液,在75℃煮10min,添加20%的白砂糖,调至pH5,分别加入甜橙汁或甜橙肉瓣,灌装杀菌后冷却,凝固后获得浅黄色、透明、口感爽滑、酸甜可口的果冻,具有浓郁的甜橙风味。 Various factors, including proportion of complex gums （Konjac gum-Agar-Gelatin ）, dosage of gel sensitizer, amount of citric acid, amount of sugar, temperature and time of boiling complex gums were studied in the production process of orange nutrient Jelly.Results showed that, with proportion of Konjac gum, Agar, Gelatin for 2：3：2, dosage of gel sensitizer for 0.7%, after each gum dissolving respectively, then boiled for 10 min at temperature of 75℃. Amount of sugar for 20% and citric acid that made the pH of compound at 5 was added. After filling the cup up and sterilization, the compound was cold. The tint straw yellow, transparent, tasty, and refreshing jelly was obtained.

关 键 词： 甜橙 凝胶剂 果冻 协同增效作用

领　　域： [轻工技术与工程] [轻工技术与工程]