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摘要：研究卡拉胶的复配凝胶特性，确定并优化甜玉米营养果冻的配方。将卡拉胶与魔芋胶、黄原胶、刺槐豆胶进行复配，结果表明卡拉胶、魔芋胶与刺槐豆胶适宜作为制作果冻的三元复配，且复配比例为21:7:3。通过单因素实验和正交实验，确定甜玉米果冻的最佳配方为：复配胶添加量0.7%、甜玉米汁添加量50%，白砂糖添加量12.5%，柠檬酸添加量为0.02%，所制得的甜玉米果冻具有浓郁的甜玉米清香，组织细腻，口感清甜爽口。将自制甜玉米果冻与市售喜之郎果冻进行比较，发现其口感稍好于市售甜玉米果冻。测定两者的凝胶下垂度、吸水率等凝胶性能，通过比较，发现自制甜玉米营养果冻的下垂度高于市售果冻，但析水率远远低于市售果冻。52791
毕业论文关键词：卡拉胶；复配；甜玉米；果冻；研制
Development of Sweet Corn Nutrient Jelly
Abstract：The properties of carrageenan ternary jelly lwere investgated and applied in producing sweet corn nutrient jelly. Gel intensity，syneresis，transparency，flexibility and brittleness of the complexed gels properties were measured to determine the best ternary jelly gels mixed carrageenan with two of konjac，xanthan and logust bean gum. Orthogonal design L9（34） was adopted to optimize the processing technique of the sweet corn nutrient jelly. The results indicated that the optimal ternary complex gels were carrageenan ，konjac and locust gum（21∶7∶3）. The optimum conditions determined by orthogonal experiments were as follows：gel complex 0.7%，sweet corn 50%，sugar 12.5% and citric acid 0.02%. And the sweet corn nutrient jelly was delicious and better than commercial jelly product at some gelproperties. The homemade sweet corn jelly comparing with commercially available pleased lang jelly, found its taste slightly sweet corn sold jelly. Determination of gel degree of prolapse of the two, bibulous rate, such as gel performance, through the comparison, found that the homemade sweet corn nutrient jelly ptosis degrees higher than commercial jellies, but drainage rate is far lower than commercial jellies.
Keywords: carrageenan；complexed properties；sweet corn；jelly；development
目 录
1 引言 1
1.1 果冻中常用胶体的概述 1
1.1.1 甜玉米的营养保健功能 1
1.1.2 甜玉米在食品中的应用 1
1.2 果冻中常用的食品胶 1
1.2.1 卡拉胶 2
1.2.2 魔芋胶 2
1.2.3 刺槐豆胶 2
1.2.4 黄原胶 2
1.3 果冻 3
1.3.1 果冻的概念与分类 3
1.3.2 果冻产品的市场发展现状 3
1.3.3 果冻的发展趋势及研究现状 4
1.4 本课题的研究目的和意义 5
2 材料与方法 7
2.1 实验材料 7
2.2 实验仪器与设备 7
2.3 实验方法 7
2.3.1 凝胶的制备 7
2.3.2 凝胶性能的测定 7
2.3.3卡拉胶的复配凝胶性能研究 8
2.3.4 甜玉米营养果冻的制作 8
2.3.5 甜玉米果冻的感官评价