关键词: 板蓝根多糖, 胶冻, 品质

Abstract: Polysaccharide in Isatis tinctoria L. (ITPS) was extracted with 95 ℃ hot water three times for 2 h each time. The extract was filtered, centrifuged, and added with carrageenan powder, fruit juice powder, sugar, citric acid, flavouring essence and pigment. The mixture was cooled down to room temperature for the formation of ITPS jelly. The optimal formula of ITPS jelly was as follows: ratio of carrageenan solution (20 mg/mL) to polysaccharide solution 3:7 (V/V), sugar 30 mg/L, fruit juice powder 45 mg/mL and citric acid 0.6 mg/mL. ITPS jelly was homogeneous and exhibited beautiful color and delicious taste, and its mechanical properties such as cohesiveness, adhesiveness, gumminess, chewiness, springiness and hardness could meet edible requirements. Adding potassium sorbate at a level of 2.0 mg/mL followed by pressurized steam sterilization provided a shelf-life of more than 5 months.

Key words: Isatis tinctoria L. polysaccharide, jelly, quality