| 三种果皮软糖的研制 |
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| 引用本文： | 梁琪.三种果皮软糖的研制[J].甘肃农业大学学报,1999,34(2):140-144. |
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| 作者姓名： | 梁琪 |
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| 作者单位： | 甘肃农业大学食品工程系!兰州，730070 |
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| 摘 要： | 研究了将橙皮、柠檬皮和籽瓜皮新鲜果皮制成果皮软糖的加工方法，对工艺中的关键环节──果皮脱涩及防止返砂、发烊等方法作了探讨.同时对使用明胶、琼脂、海藻酸钠等不同凝胶剂的果皮软糖进行了比较，并规定了产品的质量指标。
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| 关 键 词： | 果皮软糖 工艺流程 配方 |
Development of Three Kinds of Fruit Peel Chewy Confection |
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| Liang Qi.Development of Three Kinds of Fruit Peel Chewy Confection[J].Journal of Gansu Agricultural University,1999,34(2):140-144. |
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| Authors: | Liang Qi |
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| Abstract: | Three kinds of chewy confection are processed with orange, lemon and seedused watermelon peel, respectively. The technology is researched on corctdling recrgstallization anddissolution. A comparison is made among gelatin, agar, and sodium alginate as jelly agent. The standard of the products is suggested. |
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| Keywords: | fruit peel chewy confection technology formula |
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