菠萝蜜籽黑凉粉的研制

Preparation of jackfruit seed black Chinese jelly

中文关键词:  菠萝蜜籽淀粉  凉粉草  凉粉  质构

英文关键词:jackfruit seed starch  Mesona chinensis Benth  Chinese jelly  texture

中文摘要:

      目的 研制菠萝蜜籽(jackfruit seed, JFS)黑凉粉。方法 以感官评分、质构参数和析水率为指标, 考察凉草胶液(Mesona chinensis gum, MCG)、菠萝蜜籽淀粉(jackfruit seed starch, JFSS)、罗汉果提取液(mogrosides, M)的添加量对菠萝蜜籽黑凉粉品质的影响, 然后对比不同淀粉种类及存放时间对JFSS黑凉粉感官评分和质构参数的影响。以凉粉的感官评分为纵坐标, 各影响因素为横坐标进行线性拟合, 比较各因素与感官评分的相关性。结果 当MCG、JFSS和M分别为60%、2.5%、5.00%左右时, JFSS黑凉粉的感官评分和质构特性较好, JFSS黑凉粉与豌豆、马铃薯和玉米淀粉制作的黑凉粉的感官评分和质构参数较相似, 24 h内JFS黑凉粉的质构参数未发生明显的改变, 感官评分与胶粘性相关性最大。结论 JFSS可以作为制作黑凉粉的淀粉原料, 此研究对制作具有JFSS风味的新型凉粉制品具有一定理论指导作用。

英文摘要:

      Objective To preparate the jackfruit seed (JFS) black Chinese jelly. Methods Sensory score, texture parameters and syneresis rate were used as indexes to investigate the effects of Mesona chinensis gum (MCG), jackfruit seed starch (JFSS) and mogrosides (M) addition on the quality of black Chinese jelly of JFS, then the effects of different starch species and storage time on the sensory scores and texture characteristics of JFSS black Chinese jelly were compared. The correlation coefficient of Chinese jelly between different texture parameters and sensory scores were compared. Results The sensory score and texture characteristics of jelly were the best when MCG was added at 60%, JFSS was added at 2.5%, and M was about 5.00%, respectively, the sensory scores and texture characteristics were similar to the black Chinese jelly made of pea, potato and corn starch, the texture parameters of JFS black jelly were not significantly changed within 24 h, and the sensory score showed the greatest correlation with glueyness. Conclusion JFSS can be used as starch material for making black Chinese jelly, and this research can provide a theoretical guidance for making new JFSS high-quality jelly.