为开发一种红葡萄酒夹心果冻的最佳制作配方,以红葡萄酒为果冻夹心部分制作的原料,以卡拉胶为主要胶凝剂与其他食用胶进行复配制成果冻外壁;用单因素试验方法和正交试验方法对果冻夹心部分的制作工艺进行优化,结果表明,制作果冻外壁的胶凝剂配方为m(卡拉胶)∶m(魔芋胶)∶m(刺槐豆胶)=2∶1∶2,该三元复配胶凝剂质量浓度为7 g/L;果冻夹心部分的最佳配方为红葡萄酒添加量450 mL/L、柠檬酸添加量1 g/L、白砂糖添加量80 g/L、卡拉胶添加量8 g/L。由此最佳工艺得到的葡萄酒夹心果冻,产品的外层澄清透明,弹性十足;产品的夹心层酒香浓郁,口感酸甜平衡。
To develop the optimal recipe for a red wine sandwich jelly, red wine was used as the raw material of the jelly, carrageenan was used as the main body and other edible gums were used for colloidal reconstitution to become the outer layer of the jelly. The processing technology of the sandwich part of jelly was optimized by single factor test and orthogonal test. The results showed that the formula for making the outer layer of the jelly was m(carrageenan)∶m(konjac gum)∶m(robinia bean gum)=2∶1∶2, the ternary compound gum concentration was 7 g/L. The optimal formula for the sandwich part of jelly was red wine 450 mL/L, citric acid 1 g/L, white granulated sugar 80 g/L, carrageenan 8 g/L. The red wine sandwich jelly obtained by this optimal process had a clear, transparent and elastic outer layer, and the sandwich part of the product had a full-flavored wine bouquet with a balanced taste of sweet and sour.
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