海葡萄椰味果冻的研制

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摘 要：以海葡萄、椰子粉为主要原料，添加复合胶（卡拉胶∶刺槐豆胶）、柠檬酸制作果冻。在单因素实验基础上进行正交实验，优化工艺配方。结果表明，海葡萄椰味果冻最佳配方为复合胶添加量1%，椰粉添加量9%，海葡萄添加量6%及柠檬酸添加量0.06%，果冻感官得分85.5分，是一款营养丰富的天然休闲食品。

关键词：海葡萄;椰子;复合胶;果冻

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

海葡萄学名为长茎葡萄蕨藻（Caulerpa lentillifera）

隶属绿藻门蕨藻科，主要分布于我国南海、东南亚等热带、亚热带海域，是一种暖温性大型经济绿藻[1]。（剩余3033字）