卞晶晶,陶汇源,程永强.黑枣果冻配方及生产工艺的优化[J].包装工程,2020,41(15):43-50.
BIAN Jing-jing,TAO Hui-yuan,CHENG Yong-qiang.Optimization of Formula and Production Technology of Black Jujube Jelly[J].Packaging Engineering,2020,41(15):43-50. |
| 黑枣果冻配方及生产工艺的优化 |
| Optimization of Formula and Production Technology of Black Jujube Jelly |
| 投稿时间：2019-12-20 修订日期：2020-08-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.15.007 |
| 中文关键词: 黑枣 果冻 生产工艺 优化 |
| 英文关键词: black jujube jelly manufacturing technology optimization |
| 基金项目:“十三五”国家重点研发计划（2016YFD0400402）；江苏省重点研发计划（BE2018371） |
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| 中文摘要: |
| 目的 以黑枣为原料开发一款新型的果冻产品，研究其配方及生产工艺。方法 通过实验确定黑枣果冻的加工工艺流程，在单因素试验的基础上，选取胶凝剂添加量、白砂糖添加量和柠檬酸添加量作为自变量进行正交试验。结果 得到黑枣的加工工艺，对黑枣进行清洗和浸泡后，榨汁获取黑枣汁，加入配料并进行均质、溶胶及煮胶，将枣汁与胶液混合搅拌，最终进行灌装灭菌，冷却即可得到成品；得到黑枣果冻的配方（添加量均以质量分数表示），黑枣汁添加量为38.5%，胶凝剂配比中卡拉胶、黄原胶、魔芋胶的质量比为4∶3∶3，胶凝剂的添加量为1.1%，白砂糖添加量为16%，柠檬酸添加量为0.14%，苹果酸添加量为0.025%，山梨酸钾添加量为0.045%。结论 通过实验确定了黑枣果冻的产品配方及生产工艺。 |
| 英文摘要: |
| The work aims to develop a new jelly product with black jujube as raw material, and research its formula and production technology. The processing flow of jujube jelly was determined by experiments. On the basis of single factor experiment, the additions of gelling agent, sugar and citric acid were selected as independent variables for orthogonal experiment. Processing technology of black jujube: After black jujube was cleaned and soaked, its juice was extracted, added with ingredients and homogenized. After sol and glue boiling, the jujube juice and glue liquid were mixed and stirred, and finally filled, sterilized and cooled to get the finished product. (The following additions were all mass fractions) formula of black jujube jelly: The addition of black jujube juice was 38.5%, the proportion of gelling agent was: carrageenan︰xanthan gum︰konjac gum = 4︰3︰3, and the additions of gelling agent, sugar, citric acid, malic acid and potassium sorbate were respectively 1.1%, 16%, 0.14%, 0.025% and 0.045%. The formula and production technology of black jujube jelly are determined by experiments. |
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