红毛藻R-藻红蛋白果冻的制备工艺-《集美大学学报（自然科学版）》

文章信息/Info

Title:: Study on the Processing Technology of Jelly of R-Phycoerythrin from Bangia fusco-purpurea

作者:: 罗丹1; 杨晗1; 李月1; 姜泽东1; 2; 王力1; 2; (1.集美大学海洋食品与生物工程学院，福建厦门 361021；2.福建省食品微生物与酶工程重点实验室，福建厦门 361021）

Author(s):: LUO Dan1; YANG Han1; LI Yue1; JIANG Zedong1; 2; WANG Li1; 2; (1.College of Ocean Food and Biological Engineering，Jimei University，Xiamen 361021，China;2.Fujian Key Laboratory of Food Microbiology and Enzyme Engineering，Xiamen 361021，China)

Keywords:: R-phycoerythrin from Bangia fusco-purpurea; jelly; process optimization; compound gum; xylitol; citric acid

摘要:: 为了研究红毛藻R-藻红蛋白、卡拉胶魔芋粉复合胶、木糖醇、柠檬酸的不同添加量对红毛藻R-藻红蛋白果冻品质的影响，通过单因素实验筛选获得4种物质的最佳添加量，并采用正交法优化果冻配方，确定红毛藻R-藻红蛋白果冻的最优制备工艺条件。结果表明，得到的最佳配方是复合胶、木糖醇、柠檬酸、红毛藻R-藻红蛋白液的质量分数分别为0.9%,9.0%,0.10%,4.5%；感官评分为87.64，弹性为（0.98±0.016）mm，咀嚼性为（0.789±0.021）N；可溶性固形物质量分数为24.3%；菌落总数为40 CFU/g，未检出大肠杆菌，结果符合国家标准要求。

Abstract:: To study the effects of different addition amounts of R-phycoerythrin from Bangia fusco-purpurea，carrageenan-konjac powder compound gum，xylitol and citric acid on the quality of jelly of R-phycoerythrin from Bangia fusco-purpurea，the optimal addition amounts of four substances through single factor experiment，and the formula of jelly was optimized by orthogonal method to determine the optimal preparation conditions of jelly of R-phycoerythrin from Bangia fusco-purpurea.The results showed:the optimum formula was compound glue 0.9%，xylitol 9.0%，citric acid 0.10%，R-phycoerythrin from Bangia fusco-purpurea solution 4.5%;the sensory score was 87.64，the elasticity was (0.98±0.016) mm,and the chewiness was（0.789±0.021）N.The content of soluble solids was 24.3%，the total number of colonies was 40 CFU/g，and Escherichia coli was not detected，which met the requirements of national standards.