[1]罗丹,杨晗,李月,等.红毛藻R-藻红蛋白果冻的制备工艺[J].集美大学学报(自然科学版),2022,27(5):424-430.
 LUO Dan,YANG Han,LI Yue,et al.Study on the Processing Technology of Jelly of R-Phycoerythrin from Bangia fusco-purpurea[J].Journal of Jimei University,2022,27(5):424-430.
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红毛藻R-藻红蛋白果冻的制备工艺()
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《集美大学学报(自然科学版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第27卷
期数:
2022年第5期
页码:
424-430
栏目:
水产、食品与生物工程
出版日期:
2022-09-28

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12王力12
(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 Dan1YANG Han1LI Yue1JIANG Zedong12WANG Li12
(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)
关键词:
红毛藻R-藻红蛋白果冻工艺优化复合胶木糖醇柠檬酸
Keywords:
R-phycoerythrin from Bangia fusco-purpureajellyprocess optimizationcompound gumxylitolcitric acid
文献标志码:
A
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.
更新日期/Last Update: 2022-11-18