枇杷叶果冻的研制

Preparation of Jelly with the Extract of Eriobotrya japonica

为了拓宽枇杷叶制剂的剂型和果冻的种类,研制了枇杷叶果冻,并探讨了其制备工艺.结果表明:枇杷叶果冻基料的最佳配比为:0.5%卡拉胶、0.3%魔芋胶、0.05%柠檬酸和25%白砂糖;在62.5g果冻中添加10g枇杷叶提取物的浓缩物时,制成的果冻在口感、凝胶强度和色泽等方面都令人满意.

In order to widen the range of types for Eriobotryajaponica preparation and jelly, in this paper a new jelly＇s production process is developed and the relevant techniques are explored. The results indicate that the optimal mixture ratios are found to be 0.5 % carrageenan, 0.3 % konjac glucomannan, 0.05 % citric acid, 25 % sugar, and 45 g jelly with concentrated extract of 10 g Eriobotrya japonica. The flavor of jelly made with the above-mentioned formula is satisfying, color attractive and gel strength appropriate.