摘要
[Objective] The aim was to research the processing technology of pomelo jelly with health-care function. [Method] With Citrus maxima （Burm.） Merr. cv. Guanxiyou as the raw materials, the optimal processing technology of pomelo jelly with health-care function was obtained by orthogonal test based on the results of single factor test. [Result] The optimal processing technology of pomelo jelly with healthAugust 16, 2016care function was as follows： 30% pomelo juice, 15% sugar, 1.0% mixed gel and 0.19% citric acid. Under these conditions, the pomelo jelly had relatively good sensory status, with certain nutritional value and health care function. [Conclusion] This research provides references for the deep processing of pomelo.
[目的]研究优化营养保健型柚子果冻的加工工艺。[方法]以琯溪蜜柚为原料,在单因素试验的基础上,通过正交试验以及感官评定的方法确定出营养保健型柚子果冻的最佳研制参数。[结果]柚子果冻的最佳工艺参数为柚子果汁30%,白砂糖15%,混合胶(琼脂∶黄原胺∶卡拉胶=3∶3∶4)1.00%及柠檬酸0.19%,该条件下制得的果冻感官状态良好,具有一定的营养价值和保健作用。[结论]该研究可为柚子的深加工提供参考。
