摘要
以菠萝和雪梨为原料,通过正交试验对菠萝雪梨复合果冻的加工配方进行了研究.结果表明:复配凝胶剂添加量为0.8%(卡拉胶∶魔芋胶=7∶3),白砂糖添加量12%,柠檬酸添加量0.1%,果肉添加量30%(菠萝∶雪梨=1∶1)时,可制得营养丰富,酸甜适口,香味适宜,口感细腻,爽滑的菠萝雪梨果冻.
This paper studied the pineapple-pear jelly recipe by orthogonal experiments. The results showed that the jelly recipe contained 0.8% composite gel （carrageenan：konjac=7：3）, 12% white sugar, 0.1% citric acid, and 30% pulp （pineapple：pear=1：1）. Pineapple-pear jelly prepared according to the recipe had rich nutritions, good flavor, pleasant smell, and delicate and smooth taste.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第5期49-52,61,共5页
Journal of Henan University of Technology：Natural Science Edition
关键词
菠萝
雪梨
果冻
配方
pineapple
pear
jelly
recipe
