【摘要】 通过测定复配凝胶的凝胶强度、析水率、透明度等特性确定亚麻籽胶二元复配比例，在此基础上进行亚麻籽胶、黄原胶与卡拉胶的三元复配，并将三元复配凝胶添加到葡萄分层果冻中，采用单因素试验及正交试验确定复配凝胶在葡萄分层果冻中的最佳复配胶配比，优化葡萄果冻制作工艺。结果表明，三元复配胶配比为亚麻籽胶∶黄原胶∶卡拉胶=1∶1∶9；葡萄分层果冻的最优配方中各组分添加量为三元复配胶1.2%，白砂糖3.0%，柠檬酸0.15%，葡萄汁3.0%时，果冻的感官评分最高，此时葡萄果冻层次分明、香气浓郁、酸甜爽滑。更多还原

【Abstract】 The binary compound ratio of flaxseed gum was determined by measuring the gel strength,water separation rate and transparency of the compound gel. On this basis,the ternary compound of flaxseed gum,xanthan gum and carrageenan was carried out,and the ternary compound gel was added to the grape layered jelly. The single factor test and orthogonal test were used to determine the optimal compound ratio of the compound gel in the grape layered jelly,and the grape jelly production process was optimized. The results showed that the proportion of flaxseed gum ternary compound gum was flaxseed gum∶xanthan gum∶carrageenan = 1∶1∶9;the optimal formula of layered grape jelly were as follows:compound gum 1.2%,white granulated sugar 3.0%,citric acid 0.15% and grape juice 3.0%. The sensory score of the jelly was the highest. At this time,the grape jelly was layered,rich in aroma,sweet and sour.更多还原