|本期目录/Table of Contents|

[1]黄天祥,张燕芳,焦晓佳,等.一种白芽奇兰茶果冻的研制[J].集美大学学报(自然科学版),2022,27(6):508-514.
　HUANG Tianxiang,ZHANG Yanfang,JIAO Xiaojia,et al.Optimization of Baiyaqilan Tea Jelly Processing[J].Journal of Jimei University,2022,27(6):508-514.
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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6期
页码:
508-514
栏目:
水产、食品与生物工程
出版日期:
2022-12-27

文章信息/Info

Title:
Optimization of Baiyaqilan Tea Jelly Processing
作者:
黄天祥1; 张燕芳1; 焦晓佳1; 郑明静1; 2; 3; 林坤城4; 姜泽东1; 2; 3; 朱艳冰1; 2; 3
(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；3.海洋食品精深加工关键技术省部共建协同创新中心，辽宁 大连 116034；4.福建省绿麒食品胶体有限公司，福建 漳州 363107）
Author(s):
HUANG Tianxiang1; ZHANG Yanfang1; JIAO Xiaojia1; ZHENG Mingjing1; 2; 3; LIN Kuncheng4; JIANG Zedong1; 2; 3; ZHU Yanbing1; 2; 3)
(1. College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;3. Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,China;4. Fujian Green Kirin Food Colloid Co.Ltd.，Zhangzhou 363107,China)
关键词:
κ-卡拉胶; 魔芋胶; 白芽奇兰茶粉; 果冻
Keywords:
κ-carrageenan; konjac gum; Baiyaqilan tea powder; jelly
分类号:
-
DOI:
-
文献标志码:
A
摘要:
κ-卡拉胶与魔芋胶复配可以形成热可逆、弹性优良的凝胶，适用于果冻的生产。以κ-卡拉胶与魔芋胶复配作为凝胶剂，添加白芽奇兰茶粉和白砂糖制成茶果冻。通过优化实验，探究κ-卡拉胶与魔芋胶复配比例、复配凝胶剂添加量、白砂糖添加量、白芽奇兰茶粉添加量对茶果冻质构和感官评价的影响。结果表明：当κ-卡拉胶和魔芋胶复配比为7∶5、复配凝胶剂添加量为0.4%（质量分数）、白芽奇兰茶粉添加量为0.11%（质量分数）、白砂糖添加量为8.0%（质量分数）时，茶果冻的配方最佳，研制的果冻具有茶汤的橙黄色，茶香怡人，滋味协调，口感爽滑，质构优良。
Abstract:
The combination of κ-carrageenan and konjac gum can form a gel with thermal reversibility and excellent elasticity,which is suitable for the production of jelly. In this paper,Baiyaqilan tea powder and white granulated sugar were added in the κ-carrageenan and konjac gum compound to make tea jelly. Through the optimization test,the compounding ratio of κ-carrageenan and konjac gum,amounts of compound gel agent,white sugar and Baiyaqilan tea powder were optimized to evaluate their effects on the texture and sensory quality of jelly products. The results showed that the optimal product formula was the compounding ratio of κ-carrageenan and konjac gum of 7∶5,compound gel agent amount of 0.4% (mass fraction)，Baiyaqilan tea powder amount of 0.11% (mass fraction),and white sugar amount of 8.0% (mass fraction).According to the formula,the developed jelly had the orange-yellow color of tea soup,pleasant tea fragrance,coordinated and smooth taste,and excellent texture.

参考文献/References:

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备注/Memo

备注/Memo:
更新日期/Last Update: 2023-02-26