金针菇营养保健果冻的生产工艺

摘要

研究金针菇营养保健果冻的加工过程中,复合凝胶剂魔芋粉-琼脂-明胶的配比、凝胶剂的用量、柠檬酸与蔗糖的添加量、煮胶温度和时间对果冻产品品质的影响.结果表明:魔芋粉、琼脂、明胶的配比为2:3:2,总用胶量为0.7%,混合溶解后的胶溶液在75℃煮10min,添加15%的白砂糖,调至pH=5,加入金针菇提取液,凝固后获得透明,口感爽滑,酸甜可口的果冻,具有清香纯正的金针菇风味.%Various factors, including proportion of complex gums (Konjac gum-Agar-Gelatin), dosage of gel sensitizer, amount of citric acid, amount of sugar, temperature and time of boiling complex gums were studied in the production process of nutritional and healthcare jelly with flammulina velatipes.Resuhs showed that, with proportion of Konjac gum, Agar, Gelatin for 2:3:2, dosage of gel sensitizer for 0.7%, after each gum dissolving respectively, then boiled for 10 min at temperature of 75℃. Amount of sugar for 15% and citric acid that made the pH of compound at 5 was added, then flammulina velatipes extraction was added. After filling the cup up and sterilization, the compound was cold. The tint straw yellow, transparent, good look, tasty,and refreshing jelly was obtained.