摘要
以雪莲果为主要原料,以增筋剂(GA)、琼脂为主要胶体,研制出组织状态,色泽和口感均优良的营养保健型雪莲果果冻。采用正交试验对雪莲果果汁的护色、果冻的生产工艺及配方进行了研究。结果表明,最佳工艺参数为增筋剂(GA)0.5%,雪莲果汁27%,白砂糖17%,柠檬酸0.28%。
With Yacon as a major raw material,and gluten fortifier（GA） and agar as the main colloidal substances,the Yacon jelly developed with high nutritional value,good sensory properties and health function.By orthogonal test,the color protection of fruit juice,the optimum formular and production process of fruit jelly were studied.The result showed that： the optimum process parameter were GA 0.5 %,fruit juice 27 %,sugar 17 %,citric acid 0.28 %
出处
《食品研究与开发》
CAS
北大核心
2011年第5期104-107,共4页
Food Research and Development
关键词
雪莲果
保健
果冻
Yacon
health care
jelly
