| 芦荟果冻的研制 |
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| 引用本文： | 李颖. 芦荟果冻的研制[J]. 农产品加工．学刊, 2009, 0(5) |
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| 作者姓名： | 李颖 |
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| 作者单位： | 青岛农业大学,食品科学与工程学院,山东,青岛,266109 |
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| 摘 要： | 将芦荟按料水比1∶3,pH值2.7,温度60℃,时间8min的条件浸提,得到芦荟汁。利用感官评定和正交试验,确定芦荟果冻的最佳配方为:卡拉胶1.2%,白砂糖15%,柠檬酸0.05%,柠檬酸三钠0.1%,可得到较理想的芦荟果冻产品。
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| 关 键 词： | 芦荟 芦荟汁 果冻 |
Research on Aloe Jelly |
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| Li Ying. Research on Aloe Jelly[J]. Nongchanpin Jlagong.Xuekan, 2009, 0(5) |
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| Authors: | Li Ying |
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| Affiliation: | School of Food Science & Engineering;Qingdao Agricultural University;Qingdao;Shandong 266109;China |
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| Abstract: | The extracting conditions were as follows:the ratio of material to water 1:3,pH value 2.7 and extraction under temperature 60 ℃ for 8 min.The optimum recipe of aloe jelly determined by sensory evaluation and orthogonal test was as follows:carrageenan 1.2%,sugar 15%,critic acid 0.05%,sodium citrate 0.1%. |
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| Keywords: | aloe aloe juice jelly |
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