摘要
以芦荟和红枣为原料,采用正交试验法,对芦荟红枣果冻的配方与工艺进行研究。试验结果表明,最佳工艺配方为:总用胶量0.8%,魔芋胶︰琼脂︰明胶为2︰3︰2,pH值5.5,白砂糖12%,芦荟果肉20%,红枣15%,煮胶时间10min。
This paper deals with the processing technique of aloe Jujube jelly with aloes and red dates as the major materials and adopting orthogonal test. The experiment results show that the optimum processing technique is as follows： dosage of gel sensitizer accounts for 0.8%,proportion of Konjac gum, Agar, Gelatin is 2∶3∶2,pH 5.5, sugar accounts for 12%, aloe flesh for 20%, Jujube flesh for 15%, and the boiling time lasts 10min.
出处
《农业科技与装备》
2010年第11期40-41,共2页
Agricultural Science & Technology and Equipment
关键词
芦荟
红枣
果冻
加工工艺
aloe
Jujube
jelly
processing technique
