摘要
以小麦苗为主要原料,通过正交试验对麦苗果冻复合胶的最佳配比和果冻最佳配方进行了研究。复合胶的最佳配比为:卡拉胶0.3%、琼脂0.1%、魔芋胶0.3%;麦苗保健果冻的最佳配方为:复合胶0.7%、麦苗汁30%、糖15%、β-环糊精1.0%。按此配方制作的果冻呈浅绿色,爽滑可口,富含多种维生素和矿物质。
Using wheatgrass as material, the complex gums ratio and formula of wheatgrass healthcare jelly was obtained by orthogonal experiment. The complex gums ratio was carrageenan 0.3%, agar 0.1%, konjaku flour 0.3%. The best formula of wheatgrass healthcare jelly was complex gums 0.7%, wheatgrass juice 30%, sugar15%, cyclodextrin 1.0%.
出处
《食品工业》
北大核心
2012年第3期18-20,共3页
The Food Industry
关键词
小麦苗
保健果冻
研制
wheatgrass
healthcare jelly
development
