以土笋冻提取物为主要基质的果冻研制

AbstractWith soil as the substrate,bamboo extract carrageenan tamarind gum and konjac gumwith adhesive,study the formulation and process of soil bamboo shoots jelly mixturedesign is used to determine the optimal formula of compound with adhesive,on thebasis of single factor experiment determine the formula of jelly,jelly in sensoryquality and structure analysis to performance the quality evaluation of theexperimental results show that:soil bamboo peeling and ground;The optimal ratio ofcompound adhesive was m(carrageenan)m(tamarind gum)m(konjac gum)=7,1,9;Bamboo shoots w (soil)40%;W(compound adhesive)0.5%;W(spring onion andginger)2.3%the jelly produced from the best formula is light brown,opaque and notcloudy,with a comfortable taste,moderate umami taste,soft,moderate,delicate andelastic texture,and no impurities.Keywords:bamboo shoot;Compound with glue;Sensory evaluation;Astral construct