| 树莓营养果冻的研制 |
| |
| 引用本文： | 梁文珍,解灵芝,田晓岭.树莓营养果冻的研制[J].农产品加工．学刊,2006(2):69-70. |
| |
| 作者姓名： | 梁文珍 解灵芝 田晓岭 |
| |
| 作者单位： | 辽宁农业职业技术学院,115009 |
| |
| 摘 要： | 以树莓为原料,胡萝卜、蜂蜜为辅料研制复合果冻。分别对胡萝卜汁用量和增稠剂的使用等工艺条件进行了研究,得到了最佳工艺配方:树莓汁∶胡萝卜汁=7∶3,蔗糖用量占混合果汁质量的50%,蜂蜜用量占混合果汁质量的5%,增稠剂选用海藻酸钠,最佳的使用量为1.2%。
|
| 关 键 词： | 树莓 胡萝卜 果冻 增稠剂 |
| 文章编号： | 1671-9646（2006）02-0069-02 |
| 收稿时间： | 2006-01-12 |
| 修稿时间： | 2006年1月12日 |
Study on Technical Processing of Framberry Nutrient Jelly |
| |
| Liang Wenzhen,Xie Lingzhi,Tian Xiaoling.Study on Technical Processing of Framberry Nutrient Jelly[J].Nongchanpin Jlagong.Xuekan,2006(2):69-70. |
| |
| Authors: | Liang Wenzhen Xie Lingzhi Tian Xiaoling |
| |
| Abstract: | In this paper,compound jelly was produced with framberry as raw material and carrot,honey as auxiliary raw material. The application amount of carrot juice and using of thickening agent were studied and the optimal batch formula were found to be:framberry juice∶carrot juice=7∶3,the application amount of sucrose is 50% of fruit juice cocktail,the application amount of honey is 5% of fruit juice cocktail,thickening agent is sodium alginate and the application amount of thickening agent is 1.2%. |
| |
| Keywords: | framberry carrot jelly |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
