Optimization of the Formula of <i>Choerospondias axillaris</i> Compound Gel Jelly

XIE Liwen; LAN Linshu; LI Dongming; XIAO Jianhui; DING Fei; GUO Chunlan; WU Nansheng

doi:10.13386/j.issn1002-0306.2021070337

Volume 43 Issue 7

Mar. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(7): 199-205. > DOI: 10.13386/j.issn1002-0306.2021070337

XIE Liwen, LAN Linshu, LI Dongming, et al. Optimization of the Formula of Choerospondias axillaris Compound Gel Jelly[J]. Science and Technology of Food Industry, 2022, 43(7): 199−205. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070337.

Citation:

PDF (2512 KB)

Optimization of the Formula of Choerospondias axillaris Compound Gel Jelly

XIE Liwen^1,,
LAN Linshu¹,
LI Dongming^{1, 2, ,},
XIAO Jianhui^{1, 2},
DING Fei²,
GUO Chunlan²,
WU Nansheng^2, ,

1.
College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
2.
Choerospondias axillaris Institute, Jiangxi Agricultural University, Nanchang 330045, China

More Information

Received Date: July 27, 2021
Available Online: February 09, 2022

Graphical Abstract

Abstract

Abstract

Choerospondias axillaris compound gel jelly was made with wild jujube, compound gum and white granulated sugar as the main raw materials. Orthogonal experiments were carried out on the basis of single factor experiments, and sensory score, separated water ratio, hardness, elasticity and chewability were used as quality evaluation indexes. The test results showed that the best formulation of Choerospondias axillaris compound gel jelly was: The content of compound glue was 1.2% (k-carrageenan:konjac gum:locust bean gum=3:2:3), the pulp content of Choerospondias axillaris was 10%, the content of white granulated sugar was 10%. Under this formula, the Choerospondias axillaris compound gel jelly had a milky white color and a slightly reddish orange color. It had the unique flavor of Choerospondias axillaris, with delicate taste and soft hardness. The sensory score, separated water ratio, hardness, elasticity and chewability were 89, 2.69%, 3024.156 g, 0.890 mm and 1107.223 mJ, respectively.
- pulp of Choerospondias axillaris,
- gel jelly,
- formula optimization,
- textural properties,
- separated water ratio

FullText(HTML)

References (27)

References

[1]	胡泽敏, 黄赣辉, 周来发, 等. 南酸枣糕制作关键技术及设备[J]. 江西食品工业,2004(4):29−30. [HU Z M, HUANG G H, ZHOU L F, et al. Key technology and equipment of south sour jujube cake[J]. Jiangxi Food Industry,2004(4):29−30. doi: 10.3969/j.issn.1674-2435.2004.04.012
[2]	王召君. 南酸枣风味研究及营养强化枣糕制备[D]. 南昌: 南昌大学, 2014. WANG Z J. Study on the flavor of south sour jujube and the preparation of nutrition fortified jujube cake[D]. Nanchang: Nanchang University, 2014.
[3]	袁敏. 南酸枣果胶的提取及性质的研究[D]. 南昌: 南昌大学, 2016. YUAN M. Study on extraction and properties of Choerospondias axillaris pectin[D]. Nanchang: Nanchang University, 2016.
[4]	赵玉英, 海平, 孙占才. 蒙药广枣中多糖的组分分析和糖含量测定[J]. 药物分析杂志,2001,21(6):440. [ZHAO Y Y, HAI P, SUN Z C. Determination of the constituents of polysaccharides and the contents of saccharide from Mongolian medicine Fructus Choerospondiatis[J]. Chinese Journal of Pharmaceutical Analysis,2001,21(6):440.
[5]	刘晓庚, 陈优生. 南酸枣果实的成分分析[J]. 中国野生植物资源,2000(3):35−40. [LIU X G, CHEN Y S. Analysis of constituents nstituents in Choerospondias axillaris fruits[J]. Chinese Wild Plant Resources,2000(3):35−40.
[6]	巴根那, 吉林白乙, 白玉霞, 等. 正交设计研究广枣总黄酮提取工艺[J]. 中成药,2000(4):5−7. [BA G N, JI L B Y, BAI Y X, et al. Study on extracting technology of total flavone of Mongolian medicine Fructus Choerospondiatis with orthogonal design[J]. Chinese Traditional Patent Medicine,2000(4):5−7.
[7]	李长伟, 崔承彬, 蔡兵, 等. 南酸枣的研究进展[J]. 解放军药学学报,2008,24(3):231−234. [LI C W, CUI C B, CAI B, et al. Research progress of Choerospondias axillaris[J]. Pharmaceutical Journal of Chinese People's Liberation Army,2008,24(3):231−234.
[8]	赵文洁. 南酸枣果酱产品的研发[D]. 南昌: 南昌大学, 2020. ZHAO W J. Research and development of the product of south sour jujube jam[D]. Nanchang: Nanchang University, 2020.
[9]	刘飞, 陈军, 刘成梅, 等. 高膳食纤维南酸枣软糖配方优化及其质构特性[J]. 食品工业科技,2020,41(8):117−123. [LIU F, CHEN J, LIU C M, et al. Formulation optimization and its texture properties of the Choerospondias axillaris soft candy with high dietary fibre[J]. Science and Technology of Food Industry,2020,41(8):117−123.
[10]	王琦. 果冻产品发展趋势及相关技术问题的初探[J]. 食品工业科技,2001(4):77−78. [WANG Q. Development tendency of fruit jelly and the explore of related technology[J]. Science and Technology of Food Industry,2001(4):77−78.
[11]	刘朝龙, 王雨生, 陈海华, 等. 果冻质构与感官评定相关性的研究[J]. 青岛农业大学学报(自然科学版),2012,29(2):115−120. [LIU C L, WANG Y S, CHEN H H, et al. Correlation bet-ween texture and sensory evaluation of jelly[J]. Journal of Qingdao Agricultural University (Natural Science),2012,29(2):115−120.
[12]	国家市场监督管理总局, 国家标准化管理委员会. 果冻: GB 19883—2018[S]. 北京: 中国标准出版社, 2018. State Administration of Market Supervision and Administration, National Standardization Management Committee. Jelly: GB 19883—2018[S]. Beijing: China Standard Press, 2018.
[13]	冯晓汀, 宗积林, 王双慧. 桂圆桂花果冻的研制[J]. 食品研究与开发,2021,42(3):117−121. [FENG X T, ZONG J L, WANG S H. Development of longan and osmanthus jelly[J]. Food Research and Development,2021,42(3):117−121.
[14]	袁超, 桑璐媛, 刘亚伟. k-卡拉胶的功能特性及其应用研究进展[J]. 河南工业大学学报(自然科学版),2016,37(4):118−123. [YUAN C, SANG L Y, LIU Y W. Research progress in the functional characteristics of kappa-carrageenan and its applications[J]. Journal of Henan University of Technology (Natural Science Edition),2016,37(4):118−123.
[15]	李海燕. 琼脂/魔芋胶复配的理化性质及力学性能研究[J]. 现代食品,2020(5):202−203,213. [LI H Y. Study on physicochemical properties and mechanical properties of agar/konjac gum compound[J]. Modern Food,2020(5):202−203,213.
[16]	谢建华, 李建平, 谢丙清. 乳酸菌发酵型香蕉果冻的工艺研究[J]. 海峡科学,2017(1):6−9. [XIE J H, LI J P, XIE B Q. Study on the technology of banana jelly fermented by Lactobacillus[J]. Straits Science,2017(1):6−9. doi: 10.3969/j.issn.1673-8683.2017.01.002
[17]	DE SOUZA V R, PEREIRA P A, PINHEIRO A C, et al. Evaluation of the jelly processing potential of raspberries adapted in Brazil[J]. Journal of Food Science,2014,79(3):S407−S412. doi: 10.1111/1750-3841.12354
[18]	胡文智, 姜莉, 严静, 等. 营养型番茄果冻的加工工艺研究[J]. 安徽农业科学,2008,36(7):2926−2927. [HU W Z, JIANG L, YAN J, et al. Research on the processing technology of nutrient tomato jelly[J]. Journal of Anhui Agricultural Sciences,2008,36(7):2926−2927. doi: 10.3969/j.issn.0517-6611.2008.07.133
[19]	詹永, 杨勇, 刘勤晋. 魔芋胶的复配研究[J]. 重庆中草药研究,2005(1):87−92. [ZHAN Y, YANG Y, LIU Q J. Studies on mixture of konjac gum[J]. Chongqing Journal of Research on Chinese Drugs and Herbs,2005(1):87−92.
[20]	曾建华. 果冻行业现状及HACCP在果冻生产中的应用[J]. 科技视界,2014(24):261. [ZENG J H. Current situation of jelly industry and application of HACCP in jelly production[J]. Science & Technology Vision,2014(24):261. doi: 10.3969/j.issn.2095-2457.2014.24.207
[21]	苗丁月, 于基成, 常蓬月, 等. 菊粉花茶果冻制作工艺优化[J]. 食品工业科技,2018,39(4):150−153,165. [MIAO D Y, YU J C, CHANG P Y, et al. Optimization of the production process of inulin scented tea jelly[J]. Science and Technology of Food Industry,2018,39(4):150−153,165.
[22]	IRÍAS-MATA A, STUETZ W, SUS N, et al. Tocopherols, tocomonoenols and tocotrienols in oils of Costa Rican palm fruits: A comparison between six varieties and chemical vs. mechanical extraction[J]. Journal of Agricultural & Food Chemistry,2017,65(34):7476−7482.
[23]	李丹, 刘涛, 汪秀妹, 等. 亚麻籽复配胶体系性质分析[J]. 食品科技,2020,45(1):330−337. [LI D, LIU T, WANG X M, et al. Analysis on the properties of linseed compound system[J]. Food Science and Technology,2020,45(1):330−337.
[24]	孙静, 李晓萍, 李刚刚, 等. 常见胶凝剂在橙汁果冻中的应用特性研究[J]. 现代食品,2020(16):102−107. [SUN J, LI X P, LI G G, et al. Study on the application characteristics of common gelling agents in orange juice jelly[J]. Modern Food,2020(16):102−107.
[25]	马腾飞, 林雪婷, 王丽霞, 等. 紫薯魔芋复合果冻的工艺配方研究[J]. 福建师大福清分校学报,2016(5):49−60, 94. [MA T F, LIN X T, WANG L X, et al. Processing technology of compound jelly of purple sweet potato and Amorphophallus konjac[J]. Journal of Fuqing Branch of Fujian Normal University,2016(5):49−60, 94.
[26]	王聪. 淀粉和亲水胶体对白鲢鱼鱼糜凝胶特性的增效作用研究[D]. 锦州: 渤海大学, 2019. WANG C. Study on the synergistic effect of starch and hydrocolloids on the gel properties of silver carp and surimi[D]. Jinzhou: Bohai University, 2019.
[27]	王巨成. 沙棘酵素果冻制备工艺的研究[J]. 食品工程,2020(2):6−10. [WANG J C. Study on the preparation technology of fermented sea-buckthorn jelly[J]. Food Engineering,2020(2):6−10. doi: 10.3969/j.issn.1673-6044.2020.02.003

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	唐佳代，石雨菲，赵益梅，王怡，冷枝，郭敏，孟卓妮，杨亮. 不同感官特性酱香型大曲理化指标与霉菌群落关联分析. 食品工业科技. 2024(03): 153-161 . 本站查看
2.	王洋，谢菲，杜礼泉，范昌明，冯波. 酿酒专用小麦大曲中挥发性风味成分与微生物群落相关性分析. 中国酿造. 2024(02): 71-81 .
3.	韩冰玙，陈辉太，李宗军. 酱、浓、清香型白酒酿造过程中真菌及其功能特性研究进展. 中国酿造. 2024(03): 27-32 .
4.	宋文霞，徐媛媛，韩小龙，李桂菊，成冬冬，林范学，秦宏伟. 人工窖泥在浓香型白酒酿造中微生物群落结构的变化. 食品科技. 2024(06): 40-46 .