现代农业科技Issue(10)：135-140,150,7.DOI:10.3969/j.issn.1007-5739.2024.10.034
富硒绞股蓝功能性茶冻的研制
Development of Selenium-rich Functional Tea Jelly of Gynostemma pentaphyllum
摘要
Abstract
Gynostemma pentaphyllum(Thunb.)Makino is a medicinal and food herb,and has high nutritional and medicinal value.At present,G.pentaphyllum-related products are still dominated by G.pentaphyllum tea,it has a bitter taste and a lot of froth,which restricts the promotion and sales of G.pentaphyllum tea.In this paper,selenium-rich superfine G.pentaphyllum tea powder was used as the main raw material,and xanthan gum,steviol glycoside(sweetener),water were used as auxiliary ingredients.The Box-Behnken Design-response surface method was used to screen the optimal formulation process of selenium-rich functional tea jelly of G.pentaphyllum with sensory evaluation as the main index.The optimal formulation was selenium-rich superfine G.pentaphyllum tea powder 0.65 g,water 1.00 L,steviol glycoside 0.10 g,xanthan gum 0.20 g and konjac glucomannan 60 g.Compared with traditional G.pentaphyllum tea,selenium-rich functional tea jelly of G.pentaphyllum overcame the disadvantages of bitter taste and frothiness,and enriched the form of G.pentaphyllum tea products.The tea jelly state broke through the limitations of low utilization of functional components in the traditional tea brewing form and greatly improved the extraction rate of functional active substances such as selenium.The use of konjac glucomannan(dietary fibre),as a gum-forming component,not only gave the product a fine,springy texture and a transparent even colour,but also endowed it the functional properties of regulating intestinal flora and relieving constipation,significantly enhancing the functional activity of the product.The sweetener steviol glycoside replaced the sucrose in traditional tea jellies,making it more suitable for people with sugar control.The results of this study provided a technical and theoretical reference for the development and promotion of G.pentaphyllum-based functional products.关键词
绞股蓝/富硒/茶冻/功能性食品/工艺优化/感官评定Key words
Gynostemma pentaphyllum(Thunb.)Makino/selenium-rich/tea jelly/functional food/process optimi-zation/sensory assessment分类
轻工纺织引用本文复制引用
孙喆,张玉环,田媛,张钊,李鹏,江年,孙前进,夏曾润,王少可,李建科..富硒绞股蓝功能性茶冻的研制[J].现代农业科技,2024,(10):135-140,150,7.基金项目
农业农村部富硒产品开发与质量控制重点实验室/富硒食品开发国家地方联合工程实验室开放课题(Se-2021B05). （Se-2021B05）
