黑豆甜酒营养保健果冻的研制

Production Process of Black Bean Sweet Wine Jelly

为优化黑豆甜酒营养保健果冻制作工艺,以黑豆甜酒为原料,用单因素试验方法和正交试验方法对果冻制作工艺进行优化。结果表明:黑豆甜酒果冻的最佳工艺为在黑豆甜酒中,添加40%蒸馏水、10%白砂糖、0.15%明胶。制成的果冻色泽粉红,富有弹性,具有米酒的酸甜口味和黑豆的烘焙香气。

In order to optimize the production conditions of black bean sweet wine jelly, taking black soya bean and glutinous rice as raw material, the singlefactor test and orthogonal experiment were adopted to optimize the production technology of the jelly. The results showed that the optimum conditions for producing black bean sweet wine jelly were added 40 % distilled water in the black bean sweet wine, 10 % sugar and 0.15 % gelatin. The black bean sweet wine jelly was pink, elastic, delicious with slight sweetness and sour, fragrant with baking black beans.