马兰凝胶软糖的研制

Preparation of jelly-sweets of Kalimeris indica

实验以价格低廉、营养价值高的山野菜马兰为原料,研制出了具有特殊风味的马兰凝胶软糖,其最佳配方是卡拉胶0.6%、琼脂∶卡拉胶=2∶1、白砂糖18%、蜂蜜∶砂糖=2.2∶1、菜汁12%。

The jelly-sweets was produced with a wild vegetable-Kalimeris indica(L.)Sch.-Bip. The optimal process of making jelly-sweets is as follows: 12% of Kalimeris indica juice, 18% of sugar, 0.6% of carrageenan, agar∶carrageenan=2∶1 and honey∶sugar=2.2∶1.