water chestnut powder used as the raw material, was firstly made into paste by curing, which was then collocated with the compound glue according to a certain proportion, to prepare water chestnut jelly with a certain amount of sweetener, in order to enrich the variety of jelly and provide a new way for the deep processing of chestnut. The results showed that, when the mass ratio of konjac gum and carrageenan was 1:9,the proper-ties of the compound glue is the best;when the addition amount of compound glue was 0.9%, water chestnut paste was 40%and fructose was 5%, water chestnut jelly got the highest score (9.1 points). The jelly devel-oped by this formulation was pale purple, glittering and translucent, sweet and delicious, and accompanied by slight water chestnut flavor;gel hardness was 352.961, elasticity was 0.827, chewiness was 86.304, soft hard moderate, with elastic, chewy, and the microorganism indicators conform to the relevant provisions of the na-tional standards.%以菱角粉为原料,先将其熟化制成菱角糊,然后按照一定的比例,通过与复合胶搭配,并辅以一定量的甜味剂,制备菱角保健果冻,旨在丰富果冻制品的品种,并为菱角的精深加工提供新途经.研究结果表明,当魔芋胶与卡拉胶的质量比为1:9时,复合胶的凝胶特性最佳;当复合胶的添加量为0.9%、菱角糊添加量为40%、果糖添加量为5%时,菱角保健果冻的综合评分最高(9.1分).此配方下所研制的果冻呈淡紫色、晶莹透亮、清甜可口,并伴有淡淡的菱角香味;凝胶硬度为352.961、弹性为0.827、耐咀性为86.304,软硬适中,有弹性,耐咀嚼,且微生物指标符合GB 19299-2015《食品安全国家标准果冻》的相关规定.
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