摘要
试验以木瓜为主要原料,以琼脂、海藻酸钠、黄原胶为凝固剂,研究了营养型木瓜果冻的加工工艺。通过单因素试验和正交试验分析,得出木瓜果冻的最佳配方:混合胶比例为海藻酸钠:琼脂:黄原胶=6:5:4,总添加量3.0g,木瓜40g,柠檬酸0.2g,白糖16g。成品呈浅黄色,色泽均匀,口感酸甜适口,弹性好。
In this paper, we had a research on processing technology of papaya jelly, through single factor experiments and the orthogonal test. The results showed that the best formula of papaya jelly is： the ratio of sodium alginate, agar and xanthan gum is 6：5：4 （3.0 g totally）, papaya 40 g, citric acid 0.2 g, sugar 16 g. The papaya jelly is homogeneous, smooth and taste good.
出处
《食品科技》
CAS
北大核心
2013年第7期133-136,共4页
Food Science and Technology
关键词
木瓜
果冻
工艺
papaya
jelly
technology
