山药蜂蜜保健果冻制作工艺优化

摘要

[ Objective ] To optimize the production conditions of yam and honey jelly. [ Method ] With yam as the raw materials, the single factor test and orthogonal experiment were adopted to optimize the production technology of jelly. [ Result ] The optimum conditions for producing yam and honey jelly were: 20.00％ of yam juice, 15.00％ of mixed syrups (honey :sugar = 1:1 ), 0.20％ of citric acid, and 1.00％ of gelling agent (xanthan gum :sodium alginate = 1:3). [ Conclusion] The study provided experimental basis for producing the yam and honey jelly with nice flavor and health-care function.%[目的]优化山药蜂蜜果冻研制的工艺.[方法]以山药为原料,分别用单因素试验和正交试验对果冻制作工艺进行优化.[结果]山药蜂蜜果冻制作的最佳工艺为:山药汁用量为20.00%,混合糖浆(蜂蜜:蔗糖=1:1)用量为15.00%,柠稼酸用量为0.20%,胶凝剂(黄原胶:海藻酸钠=1:3)用童为1.00%.[结论]该研究为研制美味、保健的山药蜂蜜果冻提供了试验依据.