食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
4期
55-58
,共4页
淮山%绿茶%果冻%加工工艺%配方
淮山%綠茶%果凍%加工工藝%配方
회산%록다%과동%가공공예%배방
yam%green tea%jelly%processing technology%formula
以淮山为主要原料，采用单因素实验分别考察料液比、柠檬酸添加量、绿茶粉添加量及白砂糖添加量对淮山绿茶果冻产品质量的影响。通过正交实验优化淮山绿茶果冻配方组合，并采用感官评价等方法对产品的感官品质、理化指标、微生物指标等进行质量与卫生检验。实验结果表明，淮山绿茶果冻最佳加工工艺配方为：料液比1∶3（g/mL），柠檬酸添加量0.10%，绿茶粉添加量1.0%，白砂糖添加量15%，pH3.5左右。
以淮山為主要原料，採用單因素實驗分彆攷察料液比、檸檬痠添加量、綠茶粉添加量及白砂糖添加量對淮山綠茶果凍產品質量的影響。通過正交實驗優化淮山綠茶果凍配方組閤，併採用感官評價等方法對產品的感官品質、理化指標、微生物指標等進行質量與衛生檢驗。實驗結果錶明，淮山綠茶果凍最佳加工工藝配方為：料液比1∶3（g/mL），檸檬痠添加量0.10%，綠茶粉添加量1.0%，白砂糖添加量15%，pH3.5左右。
이회산위주요원료，채용단인소실험분별고찰료액비、저몽산첨가량、록다분첨가량급백사당첨가량대회산록다과동산품질량적영향。통과정교실험우화회산록다과동배방조합，병채용감관평개등방법대산품적감관품질、이화지표、미생물지표등진행질량여위생검험。실험결과표명，회산록다과동최가가공공예배방위：료액비1∶3（g/mL），저몽산첨가량0.10%，록다분첨가량1.0%，백사당첨가량15%，pH3.5좌우。
In this paper,yam as the main raw material, the solid-liquid ratio, the content of citric acid , green tea powder to add weight and sugar content on yam and green tea jelly product quality were studied by single factor experimental.The yam and green tea jelly recipe combination was optimized by orthogonal experiment on the basis of single factor experiment, and sensory evaluation and other methods were used to test the quality and health on the sensory quality, the physical and chemical indicators, microbial indicators of the product.The experimental results show that the best formula for production of the yam and green tea jelly as follows:the solid-liquid ratio of 1∶3 (g/mL), the citric acid added in an amount of 0.10%, the green tea added in an amount of 1.0%, the added in an amount of 15%of white sugar and pH value 3.5.
