摘要
以芒果为原料,添加食用胶制成营养丰富,品质优良的芒果果泥果冻。通过单因素试验和正交试验设计,确定芒果果泥为2.5%,糖的添加量为16%,卡拉胶为0.5%,琼脂为0.5%,柠檬酸为0.35%。
Use mango as raw materials, add edible glue to made mango puree jelly with rich nutrition and quality choiceness. By single-factor and orthogonal experiment design, the results showed that the mango mud was 2.5%, sugar adding amount was 16%, carrageenan was 0.5%, agar was 0.5%, citric acid was 0.35%.
出处
《食品工业》
北大核心
2012年第9期32-33,共2页
The Food Industry
关键词
芒果
果冻
工艺
mango
jelly
processing technology
