摘要
介绍了蜂蜜取代白糖制作果冻的意义;对以蜂蜜、柠檬酸和复合胶粉为原料制作果冻的工艺配方进行了研究。结果表明,当蜂蜜30%、柠檬酸0.25%、复合胶粉1%～1.2%时生产出的果冻具有天然蜂蜜的风味,口感良好。
The paper briefly introduced the importance of using honey instead of sug ar in jelly production.The technolog y and ing redient made from honey,citric acid and mixed jelly powders were also studied.The result showed that the final product containing honey30%,citric acid0.25%,jelly powder 1%～1.2%had orig inal flavor of honey and the nice taste.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第12期58-59,共2页
Science and Technology of Food Industry
