摘要
以黑木耳、绵白糖、卡拉胶、海藻酸钠、明胶、柠檬酸为主要原料,经过精细加工及对各项理化指标的严格控制,并利用L9(34)正交实验方案进行试验后确定出最佳配方:黑木耳汁约25%、绵白糖约7%、柠檬酸约0.03%,开发了一种营养丰富、口感细腻、风味独特的黑木耳球形果冻产品。
The processing technology of spherical auricularia auricular jelly was studied by orthogonal experiment. The main material was extracted from auricularia auricular, soft white sugar, carrageenan, sodium alginate, gelatin and citric acid. The optimal formula of auricularia auricular powders was suggested as a result of the L9 （3^4） orthogonal experiment with 25% auricularia auricular extract, 7% soft white sugar, and 0.03% citric acid. A kind of spherical auricularia auricular jelly with rich nutrition, delicious taste, and special flavor was developed.
出处
《吉林工程技术师范学院学报》
2009年第1期62-65,共4页
Journal of Jilin Engineering Normal University
基金
吉林工程技术师范学院科研项目(2007)
关键词
黑木耳
球形果冻
工艺研究
auricularia auricular
spherical jelly
processing technology
