海葡萄椰味果凍的研制

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摘 要：以海葡萄、椰子粉為主要原料，添加復(fù)合膠（卡拉膠∶刺槐豆膠）、檸檬酸制作果凍。在單因素實(shí)驗(yàn)基礎(chǔ)上進(jìn)行正交實(shí)驗(yàn)，優(yōu)化工藝配方。結(jié)果表明，海葡萄椰味果凍最佳配方為復(fù)合膠添加量1%，椰粉添加量9%，海葡萄添加量6%及檸檬酸添加量0.06%，果凍感官得分85.5分，是一款營(yíng)養(yǎng)豐富的天然休閑食品。

關(guān)鍵詞：海葡萄;椰子;復(fù)合膠;果凍

Development on Jelly of Caulerpa lentillifera and Coconut

YANG Jinhai1， PANG Tingcai2*， FENG Jinqing2

（1.Hechi Luocheng Mulao Autonomous County Science and Technology Information Research Institute， Hechi 546400， China; 2.Beibu Gulf University， Qinzhou 535000， China）

Abstract： Using Caulerpa lentillifera and coconut powder as the main raw materials， adding compound glue （carrageenan∶locust bean gum）， citric acid to make jelly. An orthogonal experiment was carried out to optimize the technological formula on the basis of a single factor experiment. The results showed that the best formula of Caulerpa lentillifera coconut flavor jelly was compound glue addition amount 1%， coconut powder addition amount 9%， Caulerpa lentillifera addition amount 6% and citric acid addition amount was 0.06%， the jelly had a sensory score of 85.5. It was a nutritious and flavorful product.

Keywords： Caulerpa lentillifera; coconut; compound glue; jelly

海葡萄學(xué)名為長(zhǎng)莖葡萄蕨藻（Caulerpa lentillifera）

隸屬綠藻門蕨藻科，主要分布于我國(guó)南海、東南亞等熱帶、亞熱帶海域，是一種暖溫性大型經(jīng)濟(jì)綠藻[1]。（剩余3033字）