摘要
以荠菜为主要原料,运用正交试验法对荠菜果冻的加工工艺进行了研究。结果表明,荠菜汁10%,白砂糖18%,柠檬酸0.15%,明胶5%,琼脂0.3%的工艺参数可研制出组织状态、色泽和口感均优良的果冻。
The processing technology of functional Capsella bursa-pastoris L. jelly was studied by orthogonal experiment .The main material was extracts from Capsella bursa-pastoris L. and sugar. The best product with a purecolor and delicious taste was obtained with 10 % Capsella bursa-pastoris L.extract, 18 % sugar,0.15 % citric acid ,5 % gelatin 0.3 % agar.
出处
《食品研究与开发》
CAS
北大核心
2006年第3期53-54,56,共3页
Food Research and Development
关键词
荠菜
果冻
凝胶剂
Capsella bursa-pastoris L.
jelly
thickening agent
