摘要
研究了柚子皮制作保健果冻的配方及工艺,得到最佳配方为:复配胶(m卡拉胶:m魔芋胶=4:1)1.4%,阿斯巴甜0.5%,黄色外皮滤液(m:m=1:3)3%,白色精细果皮浆液(m:m=1:3)30%,山梨酸钾0.5g/kg。
The recipe and process of the jelly made from grapefruit skin are studied, and the optimal formula is that mixed gum (carrageenan : konjac mannan=4 : 1) 1.4%, 0.5% aspartame, yellow skin filtrate (peel : water=1 : 3) 3%, white fine peel slurry (peel : water=1 : 3) 30%, potassium sorbate 0.5 g/kg.
出处
《农产品加工(下)》
2010年第8期97-98,105,共3页
Farm Products Processing
关键词
柚子皮
果冻
研制
grapefruit skin
jelly
researth