单因素添加量表.pdf

Science and Technology of F ood Industry 1 1 2 1 1 , , , , ( 1河南科技学院食品学院, 河南新乡 453003; 2河南科技学院动物科学学院, 河南新乡 453003) :依次采用单因素实验和正交实验, 研究了以紫甘薯 主要原料,以魔芋胶琼脂和明胶 凝固剂的紫甘薯保健 果冻的加工工艺得到的保健果冻的最佳配方 :紫甘薯浸提液 17%,魔芋粉琼脂明胶的配比 232,总用胶量 10%, 蔗糖 15%,柠檬酸 025%, 柠檬酸钠 01%产品呈浅桃红色, 酸甜可口, 不含防腐剂,不添加色素, 是值得信赖的 健康食品 : 紫甘薯, 果冻,研制 Study on the developm ent of purp le sw eet potato health jelly 1 1 2 1 1 YU X iaoling , ZHAO Feng , L Xuebin , L U Q inhua , MA Hanjun ( 1CollegeofFood Science andTechnology, enan Institute of Science and Technology, Xinxiang453003, China; 2College ofAnmi al Science andTechnology, enan Institute of Science and Technology, Xinxiang453003, China) Abstrac:t Through s ni gle factorexpermi entand orthogonalexpermi ent des gi n, us ni g purple sweet potato as main raw m aterials and Amorphophallus konjac gum, agar- agar and gelatin as gelling agen,t a new kind of jelly was developedThe results showed that the op tmi alcond itions were the leaching solutoi n ofpurp le sweet potato 17%; the ratoi ofAm orphophallus konjac gum, agar- agarand gelatin 232, and the totaladd ing quantity of the gelling agent 10%, sugar 15%, citric acid 025%, sod ium citrate 01% The p roducts ob tained at this optmi alcond itionwere delicious w ith a plum appearance and w ithoutany artificialpigm ent Key w ords: purp le sw eet potato; jelly; developm ent : TS25543 : B : 1002- 0306( 2009) 01- 0246- 04 , , , [ 1] , , [ 2] , , , ,, , ,,