摘要
以蓝莓、胡萝卜为原料,研究蓝莓、胡萝卜复合水晶果糕的生产配方。通过单因素试验和正交试验,确定复合水晶果糕的最佳配方为:蓝莓13.4%、胡萝卜13.4%、蔗糖5.4%、果胶0.27%、柠檬酸0.11%、柠檬酸钠0.03%、琼脂0.13%。产品质地均匀、光滑、柔韧、爽滑可口、酸甜适中、表面无脱水收缩现象。
Blueberries and carrots were chosen to prepare fruit jelly by single factor experiments and orthogonal test.The optimum condition were as follows：Blueberries 13.4%,carrot 13.4%,sucrose 5.4%,pectin 0.27%,citric acid 0.11%,sodium citrate 0.03%,agar 0.13%.The texture of fruit jelly was smooth,flexible,slippery,delicious,and without dehydration shrinkage.
出处
《食品与机械》
CSCD
北大核心
2010年第3期148-149,152,共3页
Food and Machinery
