食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
20期
70-73
,共4页
辣木叶%果冻%工艺%配方
辣木葉%果凍%工藝%配方
랄목협%과동%공예%배방
leaves of moringa%jelly%technology%formula
试验以辣木叶粉为主要原料，以卡拉胶和魔芋胶为凝胶剂，研究辣木果冻的加工工艺。运用单因素和正交试验确定产品的最佳配方为：辣木叶粉的添加量为0.6%，卡拉胶和魔芋胶的质量比为6∶4、总添加量为1.0%，木糖醇的添加量为9%，柠檬酸的添加量为0.07%，产品辣木清香、色泽均匀、口感细腻。
試驗以辣木葉粉為主要原料，以卡拉膠和魔芋膠為凝膠劑，研究辣木果凍的加工工藝。運用單因素和正交試驗確定產品的最佳配方為：辣木葉粉的添加量為0.6%，卡拉膠和魔芋膠的質量比為6∶4、總添加量為1.0%，木糖醇的添加量為9%，檸檬痠的添加量為0.07%，產品辣木清香、色澤均勻、口感細膩。
시험이랄목협분위주요원료，이잡랍효화마우효위응효제，연구랄목과동적가공공예。운용단인소화정교시험학정산품적최가배방위：랄목협분적첨가량위0.6%，잡랍효화마우효적질량비위6∶4、총첨가량위1.0%，목당순적첨가량위9%，저몽산적첨가량위0.07%，산품랄목청향、색택균균、구감세니。
This study developed a moringa with complex gel , and the processing technologies were explored systematically. The best formula of products was determined by orthogonal test experiments: amount of the moringa leaf powder for 0.6%,amount of the gel for 1.0%and the ratio of carrageenan and konjac gum for 6∶4, amount of the xylitol for 9%, amount of the citric acid for 0.07%.The produce was rich aroma delicious , sweet and uniform.
