贤 欢，冯婉怡，罗 进，罗艳萍^*

（广东一方制药有限公司，广东省中药配方颗粒企业重点实验室，广东佛山 528200）

摘要：以桂花、罗汉果为主要原料制备桂花罗汉果果冻，研究了增稠剂和保水剂对果冻感官品质、凝胶特性和泌水性的影响。采用正交优化试验方法，以果冻的感官评分、凝胶特性和泌水性等为指标，对增稠剂和保水剂配方进行优化。最终确定了最优增稠剂配方为卡拉胶0.8%，魔芋胶0.5%，刺槐豆胶0.3%，以及最优保水剂配方为高麦芽糖4%，海藻糖2%，磷酸二氢钠0.5%，该配方所得果冻产品口感清甜，花香宜人而富有弹性，保水性良好。

关键词：罗汉果；桂花；增稠剂；保水剂；果冻

中图分类号：TS255.43   文献标识码：A   文章编号：1674-506X（2021）03-0103-0005

Development of Osmanthus and Siraitia grosvenorii Based Jelly with High Water Retaining Capacity

XIAN Huan, FENG Wan-yi, LUO Jin, LUO Yan-ping^*

（Guangdong Yifang Pharmaceutical Co., Ltd., Guangdong Provincial Key Laboratory of Traditional Chinese Medicine

Formula Granule, Foshan Guangdong 528200, China）

Abstract：The osmanthus and Siraitia grosvenorii were used as raw materials to create a jelly. The effects of thickeners and water retaining agents on sensory quality, gel properties and bleeding ability of the jelly were studied. The formula including thickener and humectant of the jelly was optimized by orthogonal test, with sensory quality, gel properties and bleeding ability as the evaluation index. The results showed that the optimized formula of thickener was carrageenan 0.8%, kgm 0.5%, locust bean gum 0.3%. And the optimized formula of humectant was high maltose 4%, trehalose 2% and NaH2PO4 0.5%. The prepared product was sweet, elastic and rich in flower fragrance. Also it had relative high water retaining capacity.

Keywords：Siraitia grosvenorii; osmanthus; thickener; humectant; jelly

doi：10.3969/j.issn.1674-506X.2021.03-016

收稿日期：2020-09-03

基金项目：广东省省级科技计划项目（2018B030323004）

作者简介：贤欢（1990-），女，硕士，工程师。研究方向：保健食品及功能性食品开发。

*通信作者

引用格式:贤欢,冯婉怡,罗进,等.桂花罗汉果保水果冻的研制[J].食品与发酵科技,2021,57(3):103-107.