CAJ | 학술논문

以核桃粉与魔芋精粉为主要原料，研制一种风味、色泽、口感均优良的核桃魔芋营养果冻。以核桃溶液质量分数、魔芋精粉与卡拉胶的混合胶质量分数、糖酸比、氯化钾质量分数为因素，以果冻的色泽、核桃香味、组织状态、口感为评价指标，通过单因素和正交试验确定核桃营养果冻的最佳配比。结果表明，当核桃粉溶液添加量10%，魔芋精粉与卡拉胶的混合胶质量分数为0.5%~0.7%，氯化钾0.06%，糖酸比为100∶1时，所制得的核桃营养果冻，营养价值高、色泽较好，呈乳白色、核桃香味浓郁、组织状态均一，无析水现象、口感软硬适中，以期为营养保健功能性果冻的研制提供理论参考。
이핵도분여마우정분위주요원료，연제일충풍미、색택、구감균우량적핵도마우영양과동。이핵도용액질량분수、마우정분여잡랍효적혼합효질량분수、당산비、록화갑질량분수위인소，이과동적색택、핵도향미、조직상태、구감위평개지표，통과단인소화정교시험학정핵도영양과동적최가배비。결과표명，당핵도분용액첨가량10%，마우정분여잡랍효적혼합효질량분수위0.5%~0.7%，록화갑0.06%，당산비위100∶1시，소제득적핵도영양과동，영양개치고、색택교호，정유백색、핵도향미농욱、조직상태균일，무석수현상、구감연경괄중，이기위영양보건공능성과동적연제제공이론삼고。
In order to develop a walnut powder and konjac flour as the main raw material, the walnut konjac nutrition jelly is flavor, color and taste. Walnut solution concentration, konjac flour and carrageenan mixes micelle concentration, sugar acid ratio, potassium chloride concentration for the amount of change to the color of the jelly, walnut flavor, organizational status, taste evaluation indicators by univariate and positive cross-test to determine the walnut nutrition jelly best ratio. Experimental results show that: 10%when the concentration of the solution of the walnut powder, konjac flour mixed with carrageenan gum concentration of mixed micelle concentration of 0.5% to 0.7%, potassium chloride 0.06%, sugar acid ratio of 100∶1, obtained walnut nutrition jelly, high nutritional value, better color, milky white, walnut rich flavor, uniform organization of the state, no analysis of water phenomenon taste moderate hardness. So as to provide a theoretical reference to the nutrition and health function jelly.