摘要
选用优质浓缩雪梨汁和麦芽糖浆,初步研究雪梨膏制备工艺,试验表明,最佳配方为:浓缩雪梨汁40g,麦芽糖浆30g,水30g,CMC 0.30%,柠檬酸0.30%,蜂蜜3%,最终所得产品质量稳定、酸甜适口、风味独特。
The preparation technology of sydeny cream with concentrated sydney juice and maltose syrup was made a preliminary study.The experiments indicated that the optimum formulation was as follows： concentrated sydney juice 40g,maltose syrup 30g,water 30g,CMC 0.30%,citric acid 0.30% and honey 3%.Under the optimal formulation,the achieved product had stable quality,smooth taste and unique flavor.
出处
《食品与发酵科技》
CAS
2011年第3期32-34,共3页
Food and Fermentation Science & Technology
关键词
雪梨膏
制备工艺
研究
sydeny cream
preparation technology
study
