摘要
以苹果梨为主要原料,运用正交试验设计对苹果梨果冻的加工工艺进行了研究。结果表明:40%苹果梨汁、0.30%柠檬酸、16%白砂糖、5%明胶的工艺参数,可研制出色泽均匀、组织状态良好、口感细腻、酸甜适宜的苹果梨果冻。
The processing technology of apple-pear jelly was iwestigated through orthogonal experiment. The main material was extracts from applepear. The best product with a pure color and delicious taste was obtained with 40% apple-pear extract ,0. 30% citric acid,16% sugar and 5% gelatin.
出处
《食品与机械》
CSCD
北大核心
2006年第4期100-101,105,共3页
Food and Machinery
关键词
苹果梨
果冻
Apple pear
Jelly
