摘要
本研究以长白山野生软枣猕猴桃为主要原料,通过正交试验研究野生软枣猕猴桃果酱的配方,得到最佳配方是:野生软枣猕猴桃果浆40%、白砂糖12%、黄原胶0.04%、柠檬酸0.06%。可制得颜色纯正、具有野生软枣猕猴桃特有滋气味、组织状态均匀一致的软枣猕猴桃果酱。
Using wild Actinidia arguta in Changbai Mountains as material, The formula of Wild Actinidia arguta jam was obtained by orthogonal test, the optimization formula was fi＇uit juice 40%, sugar12%, xanthan gum 0.04%, citric acid 0.06%. In this condition, the best product with pure color and flavor, uniform organization was obtained.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第11期1548-1550,1565,共4页
Modern Food Science and Technology
基金
通化师范学院自然科学科研项目(200945)
