枸杞果冻加工工艺研究

以枸杞汁、白砂糖为主要原料,研究枸杞果冻的加工工艺及最佳配方.通过正交试验确定复合凝胶剂(卡拉胶、魔芋胶)的配比、胶剂的添加量、白砂糖添加量、枸杞汁添加量、柠檬酸添加量对果冻产品品质的影响.实验结果表明:卡拉胶、魔芋胶的配比为7∶3,总胶粉添加量为0.9%,添加白砂糖15%,枸杞汁20%和0.12%柠檬酸,水浴85℃,杀菌15min,得到淡红色、口感爽滑、酸甜可口的枸杞果冻,具有浓郁的枸杞风味.

Study on the processing technique of chinese wolfberry jelly

this paper used chinese wolfberry juice, sugar as the main raw material to investigate processing technology of chinese wolfherry jelly. The ratio of composite hydrogel （carrageenin and konjac glucomannan）, the addition of jelly glue, sugar, chinese wolfberry juice, citric acid which affected the jelly product quality were determined by orthogonal test. The results showed that the optimum process conditions were： carrageenin and konjac glucomannan ratio was 7 ： 3, the total powder adding amount was 0. 9%, sugar 15%, chinese wolfberry juice 20% and citric acid 0.12%, the water temperature was 85 ℃ and germicidal time was 15 min. Under this condition, light red, tasty and refreshing, delicious jelly which has the rich wolfberry fruit flavor can be obtained.