馬蹄果凍加工工藝研究

摘要
本課題以馬蹄汁、白砂糖為主要原料，研究馬蹄果凍的加工工藝及最佳配方。通 過(guò)單因素實(shí)驗(yàn)和正交實(shí)驗(yàn)確定復(fù)合凝膠劑(卡拉膠、魔芋膠)的配比，凝膠劑的添 加量、白砂糖添加量、馬蹄汁添加量、檸檬酸添加量對(duì)果凍產(chǎn)品品質(zhì)的影響。 實(shí)驗(yàn)結(jié)果表明：卡拉膠、魔芋膠的配比為7: 3,總膠粉添加量為0.9% ,添加 15%白砂糖、20%馬蹄汁和0.12%檸檬酸。水浴85°C,殺菌15min，得到乳白色, 口感爽滑，酸甜可口的馬蹄果凍，具有濃郁的馬蹄風(fēng)味。
關(guān)鍵詞：馬蹄；果凍；加工工藝；配方
abstract
With the water-chestnut juice and white granulated sugar as the chief raw materials， compounded other adjuvants，the processing technique and the best formula of water-chestnut jelly are studied. Through the proportion of the compound gels( Carrageenan and Konjak-gum) which we obtained in the single factor experiment and the orthogonality experiment, and the influence on the quality of the jelly produce which effected by the additional quantity of the gels, sugar， water-chestnut juice and citric acid，we can find the results as follow: The proportion of Carrageenan/ Konjak-gum is 7:3; the whole additional quantity of rubber powder is 0.9%, sugar 15%，water-chestnut juice 20% and citric acid 0.12%; after a sterilization under the temperature 85 °C for 15 minutes, the milkness and slipperiness water-chestnut jelly are come out, with the strong water-chestnut taste, acid and sweet.
Keywords: water-chestnut； jelly； processing technique； formula
摘要I
abstract II
1前言3
2實(shí)驗(yàn)材料設(shè)備與方法4
2. 1實(shí)驗(yàn)材料4
2. 2實(shí)驗(yàn)設(shè)備4
2. 3實(shí)驗(yàn)方法4
2. 3. 1馬蹄果凍制作工藝流程4
2. 3. 2馬蹄果凍制作操作要點(diǎn)5
2.3. 3成品檢測(cè)方法5
3結(jié)果與分析6
3.1單因素實(shí)驗(yàn)6
3. 1. 1膠凝劑的選擇6
3. 1. 1. 1復(fù)配膠粉的確定6
3.1.1.2復(fù)配膠粉的配比7
3.1.1.3復(fù)配膠粉的用量7
3.1.2馬蹄汁添加量對(duì)果凍的影響8
3.1.3白砂糖添加量對(duì)果凍的影響8
3.1.4檸檬酸添加量對(duì)果凍的影響9
3.2最佳工藝參數(shù)的確定10
3.3殺菌條件的確定11
3.4過(guò)濾的必要性11
4產(chǎn)品質(zhì)量指標(biāo)11
4.1感官質(zhì)量11
4.2理化指標(biāo)12
4. 3微生物指標(biāo)12
5結(jié)論12
目錄
鳴謝13