食品工业科技2018，Vol.39Issue(4)：150-153,165,5.DOI:10.13386/j.issn1002-0306.2018.04.028
菊粉花茶果冻制作工艺优化
Optimization of the production process of inulin scented tea jelly
摘要
Abstract
A novel functional inulin scented tea jelly was developed by adding inulin and edible chrysanthemum,which was based on the traditional process of jelly.According to the sensory,the effects of factors on the quality of inulin scented tea jelly were determined by single factor and orthogonal experiments,the contributions for the quality were potassium chloride,mixed gel,citric acid and sugar in sequence.The results showed that the ratio of components in the complex gum was 3∶ 5∶2 (inulin/xanthan gum/konjac powder).Meanwhile,the optimal formula of inulin scented tea jelly was chrysanthemum water 100 mL,complex gum 1.0 g/100 mL,citric acid 0.06 g/100 mL,potassium chloride 0.08 g/100 mL and sugar 4.0 g/100 mL.The jelly product was uniform in texture,ingood appearance and had floral flavor and other characteristics.关键词
菊粉/花茶/果冻/工艺优化Key words
inulin/scented tea/jelly/formula optimization分类
轻工纺织引用本文复制引用
苗丁月,于基成,常蓬月,兰紫薇..菊粉花茶果冻制作工艺优化[J].食品工业科技,2018,39(4):150-153,165,5.基金项目
中央高校基本科研业务费资助项目(DC201501020201) （DC201501020201）
大连民族大学“太阳鸟”学生科研立项(TYN 2016076) （TYN 2016076）
大连民族大学创新创业训练计划项目(G201612026009,XB201603057). （G201612026009,XB201603057）
