| 一种白芽奇兰茶果冻的研制 |
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| 引用本文： | 黄天祥,张燕芳,焦晓佳,郑明静,,,林坤城,姜泽东,,,朱艳冰,,.一种白芽奇兰茶果冻的研制[J].集美大学学报(自然科学版),2022,0(6):508-514. |
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| 作者姓名： | 黄天祥 张燕芳 焦晓佳 郑明静 林坤城 姜泽东 朱艳冰 |
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| 作者单位： | (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） |
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| 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。
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| 关 键 词： | κ-卡拉胶 魔芋胶 白芽奇兰茶粉 果冻 |
Optimization of Baiyaqilan Tea Jelly Processing |
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| HUANG Tianxiang,ZHANG Yanfang,JIAO Xiaojia,ZHENG Mingjing,,,LIN Kuncheng,JIANG Zedong,,,ZHU Yanbing,,.Optimization of Baiyaqilan Tea Jelly Processing[J].the Editorial Board of Jimei University(Natural Science),2022,0(6):508-514. |
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| Authors: | HUANG Tianxiang ZHANG Yanfang JIAO Xiaojia ZHENG Mingjing LIN Kuncheng JIANG Zedong ZHU Yanbing |
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| Institution: | (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) |
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| 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. |
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| Keywords: | κ-carrageenan konjac gum Baiyaqilan tea powder jelly |
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