摘要
以青梅为主要原料进行了青梅果冻的研制。运用正交试验设计确定了青梅果冻的最佳配方及工艺参数,结果表明:钾盐0.05%,胶粉0.7%,甜度35%,果汁10%研制出的果冻色泽均一、气味清新、酸甜适口。
Sour plum jelly was developed by selected green plum as main raw material in the experiment. The technological parameters, optimal prescription and adding indicates of green plum jelly were ascertained through designed orthogonal experiment. The results showed that potassium compound 0. 05%, rubber powder 0. 7%, sweetness 35%, juice concentration 10% were optimal.
出处
《中国食品添加剂》
CAS
2007年第5期135-139,共5页
China Food Additives
关键词
青梅
果冻
生产工艺
sour plum
jelly
processing technology
