擂茶黑凉粉冻的制备及其评价

Preparation and Evaluation of Lei Cha Black Grass Jelly

摘要: 研究以黑凉粉和擂茶粉为主要原料，木糖醇为甜味剂，经过溶解、熬煮等工艺制备擂茶黑凉粉冻。采用质构仪对产品的硬度、弹性、胶粘性和咀嚼性等多方面进行定量分析，并结合专业小组的定性评分进行检验。结果表明：当黑凉粉添加量为3.00%、擂茶粉添加量为0.70%、木糖醇添加量为5.00%时，产品的质构特性与感官品质达到最佳平衡。此外，为解决基础配方产品在贮藏过程中易出现分层、析水等稳定性问题，引入卡拉胶作为复配稳定剂；稳定性实验显示，当卡拉胶添加量为0.30%时，产品的贮藏稳定性显著提升。按此配方制作的擂茶黑凉粉冻，色泽均匀，口感爽滑弹韧，兼具凉粉草的草本清香与擂茶的醇厚风味，咸甜适口；且产品贮藏中无分层、析水、变色现象，稳定性良好。

Abstract: In this study, Lei Cha black grass jelly was prepared by dissolving, boiling, and other processes, using black grass jelly powder and Lei Cha powder as the main raw materials, with xylitol as the sweetener. The hardness, springiness, cohesiveness, chewiness, and other texture indicators of the product were quantitatively determined using a texture analyzer, combined with qualitative scoring by a professional sensory evaluation panel, to systematically explore the effects of raw material addition levels on product quality. The results showed that when the addition amounts of black grass jelly powder, Lei Cha powder, and xylitol were 3.00%, 0.70%, and 5.00%, respectively, the texture characteristics and sensory quality of the product achieved the optimal balance. Aiming at the stability defects of the product prepared with the basic formula, such as easy delamination and water separation during storage, carrageenan was introduced as a compound stabilizer. Through the screening of stability tests, it was determined that the optimal addition amount of carrageenan was 0.30%, at which point the storage stability of the product was significantly improved. The Lei Cha black grass jelly prepared with the optimal formula had a uniform color with no obvious color difference; its taste was smooth and delicate, with good springiness and chewiness; its flavor was coordinated and unified, integrating the natural herbal fragrance of Mesona chinensis and the mellow and unique flavor of Lei Cha, with a proper balance of saltiness and sweetness. In addition, no delamination, water separation, discoloration, or other phenomena were observed during storage, indicating excellent stability.