多味保健黄皮果脯的研制

Preparation of health Clausene lansium preserve with complex flavor

研究以黄皮果为原料,用甘草、桔梗等中药为配料制脯的加工工艺并通过正交试验确定其最佳配方为35%白砂糖、15%香料液、0.6%羧甲基纤维素钠、0.4%柠檬酸,研制出含糖量在35%的风味独特的保健黄皮果脯。

Clausene lansium, Licorice, and platycodon root were used to make health Clausene lansium preserve. In the paper, the optimum formula is worked out through orthogonal experiment. That is 35% sugar, 0.6% CMC-Na, 0.4% citric acid, and 15% floral liquid. The product had good flavor and rich nutrition.