| “珍珠”的工艺配方研究 |
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| 引用本文： | 董娜,岳玉莲,撒楠,王小瑜,潘俊丽,金黎明.“珍珠”的工艺配方研究[J].天津农业科学,2011,17(5):133-134. |
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| 作者姓名： | 董娜 岳玉莲 撒楠 王小瑜 潘俊丽 金黎明 |
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| 作者单位： | 大连民族学院生命科学学院,辽宁大连,116600 |
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| 基金项目： | 国家自然科学基金(30972038); 大连民族学院“太阳鸟”项目 |
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| 摘 要： | 通过正交试验,对"珍珠"的工艺配方进行了研究,结果表明,胶液最佳配方为海藻酸钠∶明胶∶琼脂为3∶1∶2,奶油含量5%,蔗糖含量10%。氯化钙浓度3.0%,固化时间10min。得到的"珍珠"颗粒形状圆润,口感滑嫩,3个月内不发生溶解。
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| 关 键 词： | 珍珠 饮料 工艺配方 正交试验 |
Study on the Process and Composition of Pearl |
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| DONG Na,YUE Yu-lian,SA Nan,WANG Xiao-yu,PAN Jun-li,JIN Li-ming.Study on the Process and Composition of Pearl[J].Tianjin Agricultural Sciences,2011,17(5):133-134. |
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| Authors: | DONG Na YUE Yu-lian SA Nan WANG Xiao-yu PAN Jun-li JIN Li-ming |
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| Institution: | DONG Na,YUE Yu-lian,SA Nan,WANG Xiao-yu,PAN Jun-li,JIN Li-ming(College of Life Science,Dalian Nationalities University,Dalian,Liaoning 116600,China) |
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| Abstract: | In this paper, the process and composition of pearl were studied. With the help of the orthogonal test, the best formula was assured that sodium alginate∶ gelatin∶agar was 3∶1∶2, butterfat was 5%, sugar was 10%. The concentration of CaCl2 was 3.0% and the solidification time was 10 min. The pearl grain was smooth and tasted soft. It couldn’t be soluble within 3 months. |
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| Keywords: | pearl drink process and compositions orthogonal test |
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