苹果慕斯的研制及其营养成分测定

The Development of Apple Mousse and the Analysis of the it's Nutrition Ingredient

研究在慕斯中添加苹果,制成营养丰富、均衡、对人体具有保健功能的苹果慕斯。并确定苹果慕斯的最佳制作工艺:蛋清25.0%,绵白糖9.1%,奶油14.3%,苹果41.0%的比例添加,并对苹果慕斯中VC、脂肪、果胶这3个营养成分含量进行测定。试验结果表明:苹果慕斯比一般的海绵蛋糕的脂肪含量降低73.6%,VC增加了0.92%,果胶增加1.06%。

The study was carried on adding apple to mousse,to make nutritional rich,balanced and on human of the apple mousse.The optimum formula determined is egg white 25.0 %,sugar 9.1 %,cream14.3 %,apple 41.0 %.And measure the content of the three nutritional ingredients：VC,fat,pectin.The result of the experiment proved the fat in apple mousse recede 73.6 %,the VC increase 0.92 %,and the pectin increase 1.06 %.