紫背天葵保健果冻加工工艺研究

摘要

The processing technology of health jelly was studied with the fresh Begoniafimbristipula as the main raw material.The experiment focused on the pre-processing of Begoniafimbristipula,gelata mix as well as the jelly ratio of the main raw materials.The research results showed that the suitable for processing of Begonia fimbristipula jelly gelling was carrageenan,gelatin and konjac gum mixed.The best ratio of the Begonia fimbristipula jelly was 20％ Begonia fimbristipula juice,1.0％ compound gum (carrageenin,gelatin and konjac gum than 4∶3∶3),20％ sugar and 0.15％ of citric acid.Under these conditions,purple,tasty and refreshing,delicious jelly which has the Begonia fimbristipula hance flavor can be obtained.%以新鲜紫背天葵为主要原料研究紫背天葵保健果冻的生产工艺.对紫背天葵预处理、复合胶凝剂和果冻主要原辅料配比进行了重点研究,结果表明:适宜加工紫背天葵果冻的胶凝剂为卡拉胶、明胶、魔芋胶的复合胶凝剂;紫背天葵保健果冻的最佳配方为20％紫背天葵汁、1.0％复合胶(卡拉胶∶明胶∶魔芋胶/m∶m∶m =4∶3∶3)、20％白砂糖、0.15％柠檬酸.在此工艺条件下所得产品色泽紫红,具有紫背天葵特有清香气,酸甜可口,口感软滑.