食品科学2012，Vol.33Issue(4)：296-300,5.
以青稞β-葡聚糖为主要基质的保健果冻研制
Development of Functional Jelly Using Tibetan Hulless Barleyβ-glucan as Main Matrix Material
摘要
Abstract
The product formulation and preparation process for a jelly with lipid-lowering function using Tibetan hulless barley β-glucan （THBG） as main matrix material were investigated in this study. THBG, gelatin and glycerin was found to be the optimal jelly matrix components among 12 formulations in terms of sensory and texture properties, and the optimal jelly matrix composition was 5% THBG, 0.5% gelatin and 5% glycerin in terms of gel strength, viscosity and water-holding capacity as determined using orthogonal array design. Additives such as hawthorn extract, licorice extract and sugar were added to the matrix at concentrations of 1.5%, 0.5% - 2.5% and 8.0%, respectively. The jelly obtained was a safe functional product with characteristics of good taste, no choking hazard and good meltability in the mouth.关键词
青稞/β-葡聚糖/保健果冻/正交试验Key words
Tibetan hulless barley/β-glucan/functional jelly/orthogonal array design分类
轻工纺织引用本文复制引用
杨文字,江春艳,严冬,杨鑫嵎..以青稞β-葡聚糖为主要基质的保健果冻研制[J].食品科学,2012,33(4):296-300,5.基金项目
科技部科技人员服务企业行动项目 （）
西华大学重点科研基金项目 （）
西华大学中药生物技术二级实验室项目 （）
西华大学天然药物研究与工程重点实验室项目 （）
