山苦茶果冻的研制

Development of Mallotus Furetianus Jelly

以山苦茶为主料,果胶、白砂糖、柠檬酸为辅料,研制山苦茶果冻。结果显示,山苦茶茶水比1∶500,浸提时间15 min,白砂糖添加量12%,柠檬酸添加量0.05%,果胶添加量1%,按此配方研制出山苦茶果冻呈淡棕黄色,口感酸甜适中,产品富有弹性和韧性,具有山苦茶特有的茶香味。

The development of jelly is Mallotus furetianus as the main raw materials,pectin,sugar,citric acid as auxiliary materials. The results show that Mallotus furetianus water ratio is 1 ∶500, extraction time is 15 min, adding 12% sugar,0.05% citric acid,1% pectin,according to this formula developed jelly is brown yellow,sweet and sour moderate,elasticity and toughness,has a unique flavor of Mallotus furetianus tea.