63工艺技术《食品工业》2023年第44卷第2期配制型罗汉果果冻酒的研制刘钊，周伊萍肇庆学院食品与制药工程学院（肇庆526061）摘要以罗汉果酒为主要原料,通过添加凝胶剂研制出罗汉果果冻酒。考察以卡拉胶和琼脂为复合凝胶剂、罗汉果酒、白砂糖等因素对罗汉果果冻酒品质的影响。以感官品质及质构特性作为评价指标,通过单因素试验和响应面优化设计试验的研究,结果表明,在复合凝胶剂(W卡拉胶︰W琼脂=2︰1)添加量0.8%、罗汉果酒添加量60%、白砂糖添加量11%条件下,罗汉果果冻酒的质构特性达到最佳。依据该工艺配方制作的罗汉果果冻酒颜色鲜艳,富有光泽,且具有罗汉果酒特有的香气,健康营养。关键词罗汉果;果冻酒;响应面优化;凝胶剂;质构特性PreparationoftheConcoctingMomordicagrosvenoriJell-oShotsLIUZhao,ZHOUYipingSchoolofFoodandPharmaceuticalEngineering,ZhaoqingUniversity(Zhaoqing526061)AbstractWithMomordicagrosvenoriwineasthemainrawmaterial,theMomordicagrosvenorijell-oshotswasmadebyaddinggels.Theeffectsofcarrageenanandagarascompoundgels,Momordicagrosvenoriwine,sugaronMomordicagrosvenorijell-oshotswereinvestigated.Bythesensoryqualityandtexturepropertiesasevaluationindexes,theresultsofsinglefactorexperimentandresponsesurfaceoptimizationdesignexperimentshowedthatthetexturepropertiesoftheMomordicagrosvenorijell-oshotsreachedthebestundertheconditionsofcompoundgels(Wcarrageenan︰Wagar=2︰1)addingamountof0.8%,momordicagrosvenoriwineaddingamountof60%,andsugaraddingamountof11%.TheMomordicagrosvenorijelly-oshotsmadeaccordingtothistechnologicalformulaisbrightincolor,fullofluster,andhastheuniquearomaofMomordicagrosvenoriwine,uniqueflavor,healthyandnutritious.KeywordsMomordicagrosvenori;jell-oshots;responsesurfaceoptimization;gels;textureproperties罗汉果是葫芦科藤本植物罗汉果属（MomordicagrosvenoriSwingle）的成熟果实，属于苦瓜属（Momordica），主要生产分布于我国的广西省，是广西著名特产[1]。罗汉果中含有一种罗汉果甜苷，它forextractionofessentialoilsfromplants:Areview[J].AustralianJournalofBasicandAppliedSciences,2016,10(16):117-127.[7]毕金龙,梁正基,张险峰,等.磁力搅拌辅助超临界CO2萃取五味子中的木脂素类化合物[J].现代食品科技,2021,37(2):221-2...
