摘要
以金边玫瑰花所冲泡的茶汤为主要原料,魔芋胶与卡拉胶的复配胶为凝固剂,研究柚子皮玫瑰复合果冻的最佳制作配方。以感官评分为评定标准,采用单因素试验及响应面试验对玫瑰花茶冲泡参数进行优化,再使用最佳参数冲泡所得茶汤制备果冻。在单因素试验的基础上,通过响应面试验优化柚子皮玫瑰复合果冻的配方工艺。结果表明,最佳茶汤冲泡参数为茶汤液料比20∶1(mL/g)、冲泡温度66℃、冲泡时间17min;果冻制备最佳工艺参数为柚子皮酱添加量13%、木糖醇添加量5.4%、复配胶添加量(魔芋胶与卡拉胶质量比2∶5)1.7%。在此条件下,制备的柚子皮玫瑰复合果冻外形美观,质地均匀且光滑,酸甜可口,有明显且恰当的玫瑰芬香及柚子清香,口感爽滑细腻、弹性适中。
To develop the optimum formula of pomelo peel and rose compound jelly with the tea soup made from Phnom Penh Rose as the main raw material and the compound gum composed of konjac gum and carrageenan as the coagulant.Using sensory scores as evaluation criteria,single-factor experiment and response surface experiment were used to optimize the brewing parameters of rose tea.The jelly was then prepared by the tea brewed with the optimal parameters.Based on the single-factor experiment,the formula of pomelo peel and rose compound jelly was optimized by response surface experiment.The results showed that the tea brewing parameters were optimal with a liquid-solid ratio in tea soup of 20∶1(mL/g),brewing temperature of 66℃,and brewing time of 17 min.The preparation parameters for the jelly were optimal with 13%of pomelo peel sauce,5.4%of xylitol,1.7%of compound gum(2∶5 mass ratio of konjac gum to carrageenan).The jelly prepared under these conditions was beautiful in appearance,uniform and smooth in texture,sweet and sour in taste,with an obvious and appropriate rose fragrance and pomelo aroma.Its mouthfeel was smooth,delicate,and moderately elastic.
作者
严晶丹
运立媛
张民
张金鹏
徐锦川
YAN Jingdan;YUN Liyuan;ZHANG Min;ZHANG Jinpeng;XU Jinchuan(School of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300392,China;China and Foreign Countries Agricultural Processing Joint Laboratory,Tianjin Agricultural University,Tianjin 300392,China;State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《食品研究与开发》
2025年第5期122-131,共10页
Food Research and Development
基金
天津市级大学生创新创业训练计划项目(202210061099)。
