| 黄原胶与卡拉胶复配在果冻中的应用研究 |
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| 引用本文： | 李龙伟,闫锁. 黄原胶与卡拉胶复配在果冻中的应用研究[J]. 现代农业科技, 2009, 0(17): 342-343 |
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| 作者姓名： | 李龙伟 闫锁 |
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| 作者单位： | 河南省财鑫糖业有限公司技术中心,河南郸城,477150 |
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| 摘 要： | 采用单因素及正交试验,研究黄原胶和卡拉胶复配制作果冻的工艺和配方。结果表明：黄原胶与卡拉胶按1∶10复配在果冻中的应用较佳,最佳果冻配方为：黄原胶添加量0.1%,卡拉胶添加量1.0%、白砂糖18%、柠檬酸0.10%、青苹果汁3.0%,做出的果冻色泽均匀、半透明,组织状态良好、口感细腻。
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| 关 键 词： | 果冻 黄原胶 卡拉胶 复配 |
Study on Processing and Formula of Jelly Using the Xanthan Gum anti Carrageenan |
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| LI Long-wei,YAN Suo. Study on Processing and Formula of Jelly Using the Xanthan Gum anti Carrageenan[J]. Modern Agricultural Sciences and Technology, 2009, 0(17): 342-343 |
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| Authors: | LI Long-wei YAN Suo |
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| Affiliation: | (R＆D Center of Caixin Sugar Co.Ltd,Dancheng Henan 477150) |
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| Abstract: | tudy was carried out on processing and formula of jelly using the xanthan gum and carrageenan with single factor and orthogonal experiments.The results show that the best formula of xanthan gum and carrageenan mixture was 1∶10 in the application of the jelly,the best formula of jelly was 0.1% xanthan gum,1.0% carrageenan,18% sugar,citric acid 0.10% and 3.0% green apple juice.The jelly had uniform color,semi-transparent,good organization and delicate taste. |
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| Keywords: | jelly xanthan gum carrageenan formulation |
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