辣木果冻的研制

摘要

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.%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。