摘要
以蓝靛果果汁、红枣果肉为主要原料,魔芋精粉、卡拉胶和白砂糖等为辅料采用正交试验确定蓝靛果红枣果肉果冻的最佳工艺配方。结果表明:最佳配方为蓝靛果汁8%、红枣果肉12%、魔芋精粉与卡拉胶的混合胶0.6%和白砂糖12%。采用该配方制备的果冻呈紫红色,果香浓郁、口感爽滑。
Taking Lonicera edulis fruit juice pulp and red dates as main raw materials, carrageenan, konjac flour and white sugar as accessories, optimum formula of Lonicera edulis fruit red dates jelly was studied by orthogonal test to determine. Results showed that the best formula of Lonicera edulis fruit juic 8%, red dates 12%, konjac glucomannan and carrageenan mixed gum 0.6% and white sugar 12%. Formula for preparation of jelly with purple red, fruity, taste and smooth.
出处
《粮油加工（电子版）》
2014年第11期64-66,共3页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
蓝靛果
红枣
果冻
最佳配方
Lonicera edulis
Red dates
Jelly
Optimum formula
