摘要
采用L_9(3^4)正交试验法研究西瓜果冻的配方,在单因素试验的基础上,确定了生产色味俱佳的西瓜果冻的最佳配方为:白砂糖25.0g,卡拉胶7.5g,西瓜汁1000g。
The production formula of watermelon jelly is studied through L_9 (3^4) orthogonal test method based on the single factor tesL The optimal formula is obtained as follows: white granulated sugar 25.0 g, carrageenan 7.5 g, watermelon juice 1 000 g.
出处
《农产品加工(下)》
2013年第2期42-43,45,共3页
Farm Products Processing
关键词
西瓜汁
果冻
配方
watermelon juice
jelly
formula