摘要
以椰子粉、不溶性椰子膳食纤维、卡拉胶为主要原料设计出制备椰味膳食纤维营养果冻的实验方案和工艺流程,确定了椰味膳食纤维营养果冻的最佳工艺配方,最后还制定了产品质量标准。采用该配方制备的果冻,营养价值高、椰味浓郁、口感爽滑。
The processing technology and formula for jelly were developed taking the coconut powder,infusible dietary fiber and carrageenan as the main materials.Optimal recipe was gained and the quality standard of the product was given in the last place.With the best formula,the jelly was prepared with high nutritional value,nice mul-coconut scent and smooth taste.
出处
《热带作物学报》
CSCD
2010年第12期2273-2276,共4页
Chinese Journal of Tropical Crops
基金
公益性行业(农业)科研专项(No.200903026)
海南省自然科学基金项目(No.20806)资助
关键词
椰味
不溶性椰子膳食纤维
果冻
加工工艺
Coconut-flavored
Infusible dietary fiber
Jelly
Processing technology
