摘要
以温州市农业科学研究院研发的"金玉甜1号"水果玉米为主要原料,通过单因素和正交试验,以感官评价作为评价指标,确定水果玉米果冻的最佳配方为:水果玉米采用榨后取汁的预处理方式,果冻粉0.9%,水果玉米汁含量24%,蔗糖8.0%,柠檬酸0.15%,。研制的水果玉米果冻,色香味甚佳,营养丰富。
The paper studied the best formula of fruit corn nutrition jelly with main material-＆quot;JinyuTian 1＆quot;fruit corn developed by Wenzhou Academy of Agriculture Science. The orthogonal test was designed to optimize the formula for the processing of fruit corn nutrient jelly based on single factor test. And sensory evaluation was the evaluation index. The results showed：fruit corn pre-treated by juicing , jelly powder amount of 0.9%,fruit corn juice content 24%,sugar amount 8.0%,citric acid amount 0.15%.The jelly prepared under the optimal formula is delicious and nutrition with fruit appearance.
出处
《食品研究与开发》
CAS
北大核心
2014年第13期56-58,共3页
Food Research and Development
关键词
水果玉米
果冻
研制
fruit corn
jelly
preparation
