摘要
以红枣莲藕为主要原料,对莲藕红枣果冻的配方及加工工艺进行研究。通过正交试验得出产品的最佳工艺配方为:红枣汁100mL,莲藕汁150mL,果冻粉1%,在此参数下可研制出色泽均匀、口感细腻、香气协调、酸甜适宜的营养保健型莲藕红枣果冻。
Taking dates and lotus root as raw material, this paper discusses the formula and technology of making lotus root and dates jelly. Orthogonal experiment gives us the best formula： 100 mL red dates juice, 150 mL lotus root juice and 1% jelly powder, which can produce beautiful luster, delicate, fragment, sweet and sour suitable healthy lotus root and dates jelly.
出处
《中国农学通报》
CSCD
北大核心
2010年第18期99-101,共3页
Chinese Agricultural Science Bulletin
关键词
莲藕
红枣
果冻粉
加工工艺
lotus root
dates
jelly powder
technology
