| 芦荟凝胶软糖的研制 |
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| 引用本文： | 周会玲,马海燕,唐爱均.芦荟凝胶软糖的研制[J].保鲜与加工,2010,10(1):48-50. |
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| 作者姓名： | 周会玲 马海燕 唐爱均 |
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| 作者单位： | 西北农林科技大学园艺学院,杨凌,712100;西北农林科技大学园艺学院,杨凌,712100;西北农林科技大学园艺学院,杨凌,712100 |
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| 摘 要： | 对以芦荟为主要原料的软糖制造配方进行了研究，试验结果表明．芦荟凝胶软糖的最佳配方为：芦荟汁25％，白砂糖25％，柠檬酸0．15％，明胶3％、琼脂1％。制出的软糖具有良好的组织状态、色泽及口感，同时也有芦荟的天然营养保健功效。
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| 关 键 词： | 芦荟 软糖 凝胶剂 |
Study on Jujube Pigment Extraction by Microwave Technology |
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| ZHOU Hui-ling,MA Hai-yan,TANG Ai-jun.Study on Jujube Pigment Extraction by Microwave Technology[J].Storage & Process,2010,10(1):48-50. |
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| Authors: | ZHOU Hui-ling MA Hai-yan TANG Ai-jun |
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| Institution: | College of Horticulture;North West Sci-Tech University of Agriculture and Forestry;Yangling 712100;China |
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| Abstract: | Aloe as the main raw material of the candy manufacturing formulation has been studied by the orthogonal ex- periment . The best product with a texture and color and delicious taste was obtained with 25% aloe juice, 25% sugar, 0.15% citric acid, 3% gelatin and 1% agar, are both natural nutrition and health properties of aloe. |
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| Keywords: | aloe soft sweets gel |
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