魔芋葡甘聚糖凝胶技术在仿生海蚂蝗上的应用研究

吴先辉,尹娜,林好,汪秀妹

doi:10.13718/j.cnki.xsxb.2014.10.012

西南师范大学学报(自然科学版)

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魔芋葡甘聚糖凝胶技术在仿生海蚂蝗上的应用研究

吴先辉,尹娜,林好,汪秀妹. 魔芋葡甘聚糖凝胶技术在仿生海蚂蝗上的应用研究[J]. 西南师范大学学报(自然科学版), 2014, 39(10). doi: 10.13718/j.cnki.xsxb.2014.10.012

引用本文:

WU Xian-hui,YIN Na,LIN Hao,WANG Xiu-mei. On Application of Konjac Glucomannan Gel in Worm Jelly[J]. Journal of Southwest China Normal University(Natural Science Edition), 2014, 39(10). doi: 10.13718/j.cnki.xsxb.2014.10.012

Citation:

WU Xian-hui,YIN Na,LIN Hao,WANG Xiu-mei. On Application of Konjac Glucomannan Gel in Worm Jelly[J]. Journal of Southwest China Normal University(Natural Science Edition), 2014, 39(10). doi: 10.13718/j.cnki.xsxb.2014.10.012

魔芋葡甘聚糖凝胶技术在仿生海蚂蝗上的应用研究

吴先辉,尹娜,林好,汪秀妹

宁德职业技术学院农业科学系,福建福安,355000 福建农林大学食品科学学院,福州,350002 华南理工大学生命科学学院,广州,510641

On Application of Konjac Glucomannan Gel in Worm Jelly

WU Xian-hui,YIN Na,LIN Hao,WANG Xiu-mei

摘要: 以魔芋葡甘聚糖、卡拉胶、鲜竹笋等为原料，以传统海蚂蝗冻加工工艺为模型，研究一种仿生“海蚂蝗冻”的加工工艺．在单因素试验基础上，采用正交试验确定影响海蚂蝗冻产品质量的最佳配方．研究结果表明，仿生“海蚂蝗冻”的最佳配方为魔芋用量0.5 g ，卡拉胶用量0.5 g ，竹笋用量17 g ，CaCl2用量0.10 g ，盐用量0.8 g ．此配方制得的仿生“海蚂蝗冻”笋肉酸甜可口，冻体透明、脆度适中，既美观又可口，市场前景广阔．
- 仿生 /
- 海蚂蝗冻 /
- 魔芋葡甘聚糖 /
- 麻竹笋
Abstract: In this paper, konjac glucomannan, carrageenan and fresh bamboo have been used as raw materi-als to study processing technology of a new green worm jelly. The single factor test and orthogonal test have also been used to determine the best formula affecting the quality of the products. The results show the best formula for green worm jelly is as follows :the content of konjac glucomannan is 0.5g, the con-tent of carrageenan 0.5g, the content of bamboo shoots 17g, the content of calcium chloride 0. 10g, and the content of salt 0.8g. Under these processing conditions, we have finally got the green worm jelly with pleasant taste of sweet and sour, transparent frozen body, moderate brittle. The product is both beautiful and delicious, with broad market prospects.
- simulate，worm jelly，Konjac Glucomannan，bamboo shoot /

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魔芋葡甘聚糖凝胶技术在仿生海蚂蝗上的应用研究

吴先辉,尹娜,林好,汪秀妹

宁德职业技术学院农业科学系,福建福安,355000 福建农林大学食品科学学院,福州,350002 华南理工大学生命科学学院,广州,510641

关键词:

摘要: 以魔芋葡甘聚糖、卡拉胶、鲜竹笋等为原料，以传统海蚂蝗冻加工工艺为模型，研究一种仿生“海蚂蝗冻”的加工工艺．在单因素试验基础上，采用正交试验确定影响海蚂蝗冻产品质量的最佳配方．研究结果表明，仿生“海蚂蝗冻”的最佳配方为魔芋用量0.5 g ，卡拉胶用量0.5 g ，竹笋用量17 g ，CaCl2用量0.10 g ，盐用量0.8 g ．此配方制得的仿生“海蚂蝗冻”笋肉酸甜可口，冻体透明、脆度适中，既美观又可口，市场前景广阔．

English Abstract

On Application of Konjac Glucomannan Gel in Worm Jelly

宁德职业技术学院农业科学系,福建福安,355000 福建农林大学食品科学学院,福州,350002 华南理工大学生命科学学院,广州,510641

Keywords:

Abstract: In this paper, konjac glucomannan, carrageenan and fresh bamboo have been used as raw materi-als to study processing technology of a new green worm jelly. The single factor test and orthogonal test have also been used to determine the best formula affecting the quality of the products. The results show the best formula for green worm jelly is as follows :the content of konjac glucomannan is 0.5g, the con-tent of carrageenan 0.5g, the content of bamboo shoots 17g, the content of calcium chloride 0. 10g, and the content of salt 0.8g. Under these processing conditions, we have finally got the green worm jelly with pleasant taste of sweet and sour, transparent frozen body, moderate brittle. The product is both beautiful and delicious, with broad market prospects.