锥栗果肉果冻的开发VIP专享

本文以锥栗、果冻粉、白砂糖、柠檬酸与干桂花为原料，旨在开发一款风味独特的锥栗果肉果冻。在研制过程中，以感官评分为指标，通过单因素实验和正交实验确定产品的最优配方；采用感官评分法和质构仪对产品感官品质进行评价。并对照相应国标，对产品进行可溶性固形物含量检测。结果如下：（1）产品最优配方为：以水的质量计，果冻粉 5%，锥栗果肉 10%，白砂糖 11%，柠檬酸 0.14%，干桂花 0.14%。（2）产品的凝胶强度为 6.44N，剪切力为 1.46N；产品感官评分为 87.47 分，呈透明淡黄色，色泽均匀，酸甜适中，具有清甜栗子味，结构紧密，无杂质气泡，胶体弹性好，入口细腻，嚼劲适中，果肉与胶体口感协调。（3）产品可溶性固形物含量为 15.54%，符合国家标准（≥15%）。关键词：锥栗；果肉果冻；感官评价；质构分析AbstractIn order to develop a pulp jelly with distinctive flavour, this study used Castanea henryi, jelly powder, white sugar, citric acid and stem osmanthus as the main raw materials to produce a pulp jelly. In the process of product development, the optimum technology of pulp jelly was determined by single factor trial and orthogonal test with sensory score. Sensory score method and texture instrument were used to evaluate the quality of the product, and the method from GB standard was used to test the content of soluble solids. The results were as follows:(1) Based on the weight of the water, the optimum technology of pulp jelly is 5% jelly power, 10% pulp, 11% white sugar, 0.14% citric acid and 0.14% stem osmanthus. (2) the gel strength was 6.44N, the shear force was 1.46N, the sensory score was 87.47, the pulp jellies had transparent and clean body, light yellow and uniform in color, the structure was fine, with moderate sour and sweet taste and sweet Castanea henryi flavor, the tissue was good elasticity, free from foreign material and bubbles, smooth, chewy, the taste between pulp and jelly was harmonious. (3) th...