摘要
以猕猴桃果汁、魔芋精粉为主要原料研制高纤维猕猴桃营养果冻,分别对猕猴桃汁的用量,魔芋精粉的浓度、凝固剂的用量等工艺条件进行了研究,得到了最佳工艺配方:猕猴桃汁7%,魔芋精粉0.35%,凝固剂0.15%、柠檬酸0.25%,糖、香精、色素等各适量。
Yangtao fruit jelly of high-fiber and nutrition was made of yangtao juice and konjac purified powder, and the process technology was studied, the best prescription was as follows： yangtao juice 7%, konjac purified powder 0.35%, coagulate agent 0.15%, citric acid 0.25% and adequate carbohydrate, essence and food colour.
出处
《四川食品与发酵》
2006年第5期13-15,共3页
Sichuan Food and Fermentation
基金
南阳师范学院院级项目
关键词
猕猴桃汁
魔芋精粉
果冻
Yangtao juice
konjac purified powder
fruit jelly
