摘要
以云南高原上的食用玫瑰为原料,提取其浸提液,以玫瑰浸提液、凝胶剂、麦芽糖浆等为主要原料,制备出玫瑰软糖。通过研究凝胶剂、加糖量、浸提液量等对玫瑰软糖品质的影响,获得最佳制备工艺与配方,制备出色泽纯正,口感独特,风味诱人,具有较高营养价值的凝胶软糖新品种。
The jelly-sweets was made from the extracted juice of Yunnan rose, it has been prepared with malt syrup by adding appropriate amount of coagulants and the extracted juice of rose. The best technical process and formula had been acquired after studying the influence of coagulants type and amount of sugar and the extracted juice of rose on the quality of products .The soft sweet processed special taste, attractive and smooth appearance, it is a new kind jelly-sweets with good color, flavor and taste, which is good for health.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期63-66,共4页
Food Research and Development
关键词
玫瑰
凝胶软糖
浸提液
rose
jelly-sweets
the extracted juice of rose
