| 蓝莓果冻的加工与研制 |
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| 引用本文： | 王丽梅,韩莉莉.蓝莓果冻的加工与研制[J].吉林农业科技学院学报,2010(1). |
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| 作者姓名： | 王丽梅 韩莉莉 |
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| 作者单位： | [1]吉林农业科技学院办公室 [2]吉林农业科技学院 |
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| 摘 要： | 通过正交实验研究蓝莓汁、明胶、卡拉胶、氯化钙的添加量对蓝莓果冻产品品质的影响,结果表明卡拉胶为重要的影响因素,其次为明胶,氯化钙,最不重要的因素为蓝莓汁。同时也得出了最佳的比例关系为蓝莓汁25%、卡拉胶0.01%、明胶0.15%、氯化钙0.02%。
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| 关 键 词： | 蓝莓 果冻 生产工艺 |
On the Processing and Development of Blueberry Jelly |
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| WANG Limei,HAN Lili.On the Processing and Development of Blueberry Jelly[J].Journal Of Jilin Agricultural Science And Technology College,2010(1). |
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| Authors: | WANG Limei HAN Lili |
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| Institution: | WANG Limei1,HAN Lili2(1.Jilin Agricultural Science , Technology College College Office,Jilin 132101,China,2.Jilin Agricultural Science , Technology College A Student in Grade 04 Class Food Science,China) |
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| Abstract: | By orthogonal experiment to study the effect of the amount of adding blueberry juice,gelatin,Cara glue,CaCl2 on the quality of blueberry jelly products,the results showed that Cara glue was an important influence factor,secondly were gelatin and CaCl2,thirdly was blueberry juice.At the same time,got the best proportion(blueberry juice 25%,Cara glue 0.01%,gelatin 0.15%,CaCl2 0.02%). |
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| Keywords: | blueberry jelly production process |
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