CAJ | 학술논문

以苦荞茶和魔芋粉为原料，采用单因素试验和响应面法，结合感官评价和理化指标研究苦荞茶魔芋保健果冻的制作工艺。最佳制作工艺参数为：茶水比1∶50（g/mL），苦荞茶汁用量57%，白砂糖用量20%，凝胶剂（魔芋粉∶黄原胶∶卡拉胶=2∶3∶1，质量比）用量1.0%，氯化钾0.1%。该条件下研制出的果冻色泽均匀，口感细腻，风味独特，具有一定的营养价值和保健功能。
이고교다화마우분위원료，채용단인소시험화향응면법，결합감관평개화이화지표연구고교다마우보건과동적제작공예。최가제작공예삼수위：다수비1∶50（g/mL），고교다즙용량57%，백사당용량20%，응효제（마우분∶황원효∶잡랍효=2∶3∶1，질량비）용량1.0%，록화갑0.1%。해조건하연제출적과동색택균균，구감세니，풍미독특，구유일정적영양개치화보건공능。
The production process of buckwheat tea and konjac jelly was studied using tartary buckwheat tea and konjac powder as raw material by the single factor experiment and response surface method , combined with sensory evaluation and physicochemical index. The optimal production parameters were tea and water ratio of 1∶50 (g /mL), tartary buckwheat tea juice 57 %, sugar amount 20 %, gel (konjac powder, xanthan gum, carrageenan=2∶3∶1, mass ratio) dosage 1.0%, and potassium chloride 0.1%. The results showed that the jelly has a uniform color, delicate texture, unique flavor, and has a certain nutritional value and health care function.