作　　者： ;

机构地区： 广东农工商职业技术学院

出　　处： 《食品与发酵工业》 2011年第3期126-129,共4页

摘　　要： 以佛手瓜为原料,以葡萄糖、果冻粉和柠檬酸等为辅料,进行产品优化工艺条件以及适宜原料配方的探索,并进行感官、理化、微生物指标的检测。结果表明,佛手瓜保健果冻的最佳工艺条件为,采用葡萄糖作为甜味剂,加入果冻粉时瓜汁温度为50℃,煮胶持续沸腾时间1m in,榨汁同时添加柠檬酸;最佳原料配方为,瓜汁量53.4%、水30.5%、葡萄糖15.2%、柠檬酸0.1%、果冻粉0.8%。 With chayote as raw material, and glucose, jelly powder and citric acid as assistant material, the optimum processing technology and material formula was studied to develop chayote health jelly without any preservative and colorant. The final product was analyzed by sensory, chemical and microbiological inspection. Results showed that the optimum processing technology was that, choose glucose as sweet agent, the chayote juice temperature when adding jelly powder was 50℃ , the continual boiling time was 1rain, citric acid was added when pressing juice; the optimum material formula was that chayote juice 53.4% , water 30.5% , glucose 15.2% , citric acid 0.1% , jelly powder 0.8%. The above method could produce chayote health jelly with reseda, homogeneous and exquisite organi- zation, delicious taste and good elasticity, rich nutrition and high edible safety.

关 键 词： 佛手瓜 果冻 加工工艺 原料配方

领　　域： [轻工技术与工程] [轻工技术与工程]