_山药果冻的工艺研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2008, Vol.24, No.11 山药果冻的工艺研究 徐桂花，杨建兴，于颖，杨颖 (宁夏大学农学院食品系，宁夏 银川 750021) 摘要：本文对山药果肉果冻的加工工艺进行了研究。为了防制山药变褐色，制粒时速度要快，并用 Vc 含量为 0.3%的溶液护色 5min；果冻的最佳工艺为果冻胶（质量比 11∶ 的卡拉胶和魔芋胶的复合胶）0.7%，蔗糖 0.6%，柠檬酸 0.17%，浓缩柠檬汁（浓度为 60%）1.5％，山梨酸钾 0.05％；当果冻的温度降到 70 ℃左右时加入果冻总量 15%、大小为 1 mm 的山药粒。用此工艺制作的山药果 冻山药粒清脆，口感细腻，弹性和韧性良好，酸甜适口、具有自然的淡黄色和柠檬清香。 关键词：山药；果肉果冻；加工工艺 中图分类号：TS252.51；文献标识码：A；文章篇号:1673-9078(2008)11-1173-03 Study of Processing Technology of a Chinese Yam Jelly XU Gui-hua, YANG Jian-xing, YU Ying, YANG Ying (Food Department, Agriculture College of Ningxia University, Yinchuan 750021, China) Abstract: This paper studies the processing technology of Chinese yam jelly. To prevent the Chinese yam from browning, the high speed for jam grain preparation was need and then the jam grain was dipped in 0.3% Vc solution for 5mins. The best formula of the Chinese jam jelly was as follows: plastic jelly content 0.7%(with the mass ratio of carrageenan to conjac jelly being of 1:1) , sugar content 0.6%, citric acid content 0.17%, the content of concentrated lemon juice (60%) 1.5%，and potassium sorbate content 0.05％. When the temperature of jelly were decreased to about 70 ℃, yam grains were added with their content and size being of 15% of total jelly and 1 mm, respectively. The achieved yam jelly had crisp taste, lemon scent, straw yellow color, good flexibility and toughness. Key words: Chinese yam; pulp jelly;