摘要
以樱桃为主要原料,红玫瑰花、白砂糖、柠檬酸为辅料,用卡拉胶和魔芋胶(1∶1)配成复合凝胶剂,研究一种花香新型果冻。通过单因素和正交试验,确定玫瑰樱桃果冻的最佳工艺配方为:樱桃和红玫瑰混合汁的添加量15%(樱桃汁∶红玫瑰汁=1∶1(m∶m)),复合凝胶剂0.8%,白砂糖13%,柠檬酸0.25%。采用该配方制备的成品果冻营养丰富、颜色鲜艳、口感细腻、风味独特、富有弹性、组织状态良好,具有一定的市场潜力。
Using cherry as the main raw materials, mixing with red rose, sugar and citric acid as auxiliary materials and cooperating with the use of the gels（carrageenan∶konjak gum=1∶1）, a new kind of jelly with flower flavor was studied.Through the single factor experiment and the orthogonal experiment, the optimum process formula for rose cherry jelly was as follows, adding 15% mixed juice of cherry and red rose（cherry juice∶red rose juice =1∶1（m∶m））, 0.8% gels, 13%sugar, and 0.25% citric acid. The obtained jelly had delicate taste, bright color, and good organization. It was full of elasticity and rich nutrition, and had potential market.
出处
《保鲜与加工》
CAS
2014年第4期45-48,共4页
Storage and Process
基金
吉林农业科技学院大学生科技创新科研项目(吉农院合字[2013]第039号)
关键词
樱桃
红玫瑰
果冻
加工
工艺
cherry
red rose
jelly
process
technology
