螺旋藻巧克力果冻的研制

【摘要】 通过加蜂蜜调配、美拉德反应和用巧克力掩盖三种方法联合使用,对营养丰富但有腥味的螺旋藻进行风味改良,然后把螺旋藻和巧克力制作成块状和粒状两种形状,加入果冻中生产出风味别致、营养均衡的螺旋藻巧克力果冻,并通过单因素实验和正交实验确定螺旋藻块和粒的最佳配方为:螺旋藻0.1%、海藻酸钠0.5%、白砂糖20%、柠檬酸0.1%;巧克力块和粒的最佳配方为:巧克力15%、海藻酸钠0.5%、白砂糖20%、柠檬酸0.1%;果冻的最佳配方为白砂糖20%、果冻粉1.0%和柠檬酸0.1%。更多还原

【Abstract】 Three methods including addition of honey, Maillard reaction an d addition of chocolate were used to improve the flavor of spirulina, and then spirulina and chocolate were made into two shapes: blocks and little balls. Aft er that, they are put into the jelly to produce delicious and nutrition-balance d spirullina-chocolate jelly. The optimal processing conditions were determined. By single and orthogonal experiment, the optimal operational conditions of blo ck and little ball of spiulina were determined: spirulina 0.1%, sodium alginat e0.5%, granulated sugar20.0%, citric acid0.1%; the optimal preparation condit ion for block and little ball of chocolate is: chocolate15%, sadium alginate0. 5%, granulated sugar20.0%, citric acid 0.1%; the optimal operational conditio ns for jelly was: granulated sugar20.0%, jelly powder 1.0%, citric acid0.1%.更多还原