CAJ | 학술논문

以光参为研究对象，确定了光参的熟化工艺和光参凝胶配方。结果表明：光参熟化公式为20-2-30/121℃；黏度仪测定结果表明琼脂凝胶弹性最好，但由于复配性能差，选用卡拉胶、魔芋胶和黄原胶作为复配原料；混合胶的最佳配比为1∶1∶1，复合胶胶粉最适浓度为1%～1.2%；正交试验结果表明：最佳光参凝胶最佳配方为胶粉用量1%、白砂糖用量6%、柠檬酸用量0.25%和CaCl2用量0.1%，但该条件下制得的光参凝胶较酸，调整白砂糖用量为8%后感官评分最高。将光参切条后与凝胶以1∶20（质量比）比例混合，经杀菌、脱模和切片后制得外型美观，口味独特的光参冻。
이광삼위연구대상，학정료광삼적숙화공예화광삼응효배방。결과표명：광삼숙화공식위20-2-30/121℃；점도의측정결과표명경지응효탄성최호，단유우복배성능차，선용잡랍효、마우효화황원효작위복배원료；혼합효적최가배비위1∶1∶1，복합효효분최괄농도위1%～1.2%；정교시험결과표명：최가광삼응효최가배방위효분용량1%、백사당용량6%、저몽산용량0.25%화CaCl2용량0.1%，단해조건하제득적광삼응효교산，조정백사당용량위8%후감관평분최고。장광삼절조후여응효이1∶20（질량비）비례혼합，경살균、탈모화절편후제득외형미관，구미독특적광삼동。
This paper focus the produce of sea cucumber jelly. The results showed that the optimum heating formula was 20-2-30/121℃. The agar has satisfactory effect in gel formation , but because the bad ability of mix with other agars, so xanthan gum, konjac gum, and carrageenin were chosen to be the material. The optimum ratio and concentration of compound agars were 1∶1∶1 and 1%-1.2%,respectively. The results of orthogonal experiments showed that the best components formula were compound agar 1%, sugar 6%, citric acid 0.25, CaCl2 0.1%. Considering the acidity of jelly, concentration of sugar was adjusted to 8%to meet the demand of consumer. After sea cucumber been cut into strip and blended with jelly at a ratio of 1 ∶ 20, the unique sea cucumber jelly was produced.