锥栗果肉果冻的开发

In order to develop a pulp jelly with distinctive flavour,this study used Castanea henryi,jelly powder,white sugar,citric acid and stem osmanthus as the main raw materials toproduce a pulp jelly.In the process of product development,the optimum technology of pulpjelly was determined by single factor trial and orthogonal test with sensory score.Sensoryscore method and texture instrument were used to evaluate the quality of the product,and themethod from GB standard was used to test the content of soluble solids.The results were asfollows:(1)Based on the weight of the water,the optimum technology of pulp jelly is 5%jellypower,10%pulp,11%white sugar,0.14%citric acid and 0.14%stem osmanthus.(2)the gelstrength was 6.44N,the shear force was 1.46N,the sensory score was 87.47,the pulp jellieshad transparent and clean body,light yellow and uniform in color,the structure was fine,withmoderate sour and sweet taste and sweet Castanea henryi flavor,the tissue was good elasticity,free from foreign material and bubbles,smooth,chewy,the taste between pulp and jelly washarmonious.(3)the content of soluble solids was 15.54%greater than GB standard (15%andup).Key words:Castanea henryi;pulp jelly;sensory evaluation;texture analysis目录