摘要
以草莓汁为主要原料，以海冻粉、明胶、汁水比、白砂糖不同辅料四因素试验产品，在研究了各因素对草莓果冻产品感官品质影响的基础上，采用正交试验方法对配方做了优化。实验结果表明，最佳配方为0．3％海冻粉、2．0％明胶、1：0．5料液比、8％白砂糖。在此工艺条件下制作出的果冻成冻完整，质地均匀，细腻爽滑，酸甜可口，具有草莓风味。营养型草莓果冻品质优良，该研究为草莓深加工的应用与研究提供了参考依据。
On the basis of single factor experiments, orthogonal design was conducted to study the formula of strawberry jelly with strawberry juice as main raw materials and agar, glutin, juice ratio, white granulated sugar as impact factors. The results indicated that the optimum formula were 0.3% agar, 2% glutin, 8% sugar and juice ratio of 1：0.5. The jelly showed satisfied texture, aroma, flavor and quality. The research provided information for the application and research on deep processing of strawberry.
关键词
营养保健
草莓果冻
研制
Nutrition and health
Strawberry jelly
Development
