【摘要】 以红心火龙果为原料研制果冻，测定明胶、魔芋胶、卡拉胶、黄原胶、阿拉伯胶和刺槐豆胶添加量对果冻凝胶强度及口感的影响，确定黄原胶和魔芋胶质量比为1∶1复配时效果最好。根据感官评分结果，通过单因素试验确定复合胶、甜味剂和柠檬酸添加量的最优范围。通过正交优化试验得到影响果冻感官评分的因素依次为魔芋胶添加量>黄原胶添加量>柠檬酸添加量>罗汉果甜苷添加量，黄原胶、魔芋胶、罗汉果甜苷、柠檬酸的最适添加量分别为0.650%,0.650%,0.035%,0.250%。根据最优数据制备果冻，检测成品的可溶性固形物含量为21 g/100 g，透明度属中等水平，析水率为0.49%，菌落总数为32 CFU/g，未检出大肠菌群，霉菌和酵母菌数均为14 CFU/g。更多还原

【Abstract】 This study used red pitaya as the raw material to develop jelly. The effects of different concentrations of gelatin,konjac gum,carrageenan,xanthan gum,Acacia senegal and locust bean gum on the strength and taste of jelly gel were measured. It was determined that the best effect was obtained when the ratio of xanthan gum and konjac gum was 1∶1. Based on the sensory evaluation table,the optimal range of compound gum,sweetener,and citric acid addition was determined through single factor experiments. Through the orthogonal optimization experiment,the factors influencing the sensory score of jelly were konjac gum>xanthan gum>citric acid>siraitin. The optimal addition levels of xanthan gum,konjac gum,siraitin and citric acid were 0.650%,0.650%,0.035% and 0.250% respectively. According to the optimal data,make jelly,sterilize in cans,and test the finished product:soluble solid content was 21 g/100 g,transparency is moderate,water separation rate was 0.49%,total bacterial count was 32 CFU/g,no coliform group was detected,and mold and yeast count was 14 CFU/g.更多还原