文档介绍：※技术应用食品科学 2010, Vol. 31, No. 18 457
葛粉保健果冻生产工艺研究
顾仁勇 1,罗莉萍 2,李杭 1
(,湖南吉首 416000;,湖南吉首 416000)
摘要:以葛粉为主要原料,卡拉胶、魔芋胶、黄原胶为胶凝剂,研究葛粉保健果冻的生产工艺。采用单纯形
格子混料设计,确定复合胶凝剂的最佳配比,采用单因素及正交试验,确定葛粉保健果冻的最佳配方。结果表
明:复合胶凝剂的最佳比例为魔芋胶 %、卡拉胶 %、黄原胶 %;以葛粉:水=1:15 调制葛粉液,添加
复合胶 、蔗糖 、柠檬酸 ,所制果冻产品凝胶强度大,质地均匀,口感适宜。
关键词:葛粉;复合胶凝剂;果冻;工艺
Technological Processing of Health Jelly Using Kudzu Powder
GU Ren-yong1,LUO Li-ping2,LI Hang1
(1. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China;
2. Jishou Middle School, Jishou 416000, China)
Abstract: Kudzu powder was the major raw material, and carrageenan, konjac flour and xanthan gum were used as the gelling
agents to investigate processing technology of kudzu health jelly. A simplex-lattice mixture design was used to determine the
optimal ratio pound gelling agents and the optimal formula of kudzu powder health jelly through single factor and
orthogonal experiments. Results indicated that the optimal ratio pound gelling agents was %: %: % of konjac
gum, carrageenan, and xanthan gum. A homogeneous, tasty jelly product with the largest gel strength was produced from kudzu
powder-water at a ratio of 1/15 and the addition of g/100 pound gelling agent, g/100 mL sucrose and g/100 mL
citric acid.
Key words: kudzu pou