黑米纤维果冻优化工艺研究

摘要

以黑米、竹笋为主要原料,研制健康的黑米纤维果冻,经过单因素分析,并以感官、凝胶强度作为质量控制的指标,对各个样品进行评价.最后运用正交试验和模糊数学评价进一步确定配方,使试验尽量得到客观的结果.结果表明,最佳配方为:黑米汁添加量35 %,魔芋胶与卡拉胶的比例(质量比)为3:2,复合凝胶的添加量为0.75 %,竹笋浆添加量0.1 %,蔗糖添加量15 %,柠檬酸添加量0.15 %,KCl添加量0.2 %.%In this paper,black rice and fiber jelly were developed with black rice and bamboo shoots as main raw materials.After single factor analysis,sensory and gel strength were used as indicators for quality control, and all samples were evaluated. Finally, the orthogonal test and fuzzy mathematical evaluation are used to further determine the formula,so as to get the objective result of the experiment.The results showed that the best formula was black rice juice 35 %, the ratio of konjac gum to carrageenan(mass ratio)was 3 : 2, compound gel 0.75 %,bamboo pulp 0.1 %,sucrose 15 %,citric acid 0.15 % and KCl 0.2 %.