蜂蜜雪梨果冻的研制

Study on the Jelly of Honey and Pear

以蜂蜜和雪梨为主要原料研制蜂蜜雪梨果冻,并采用单因素实验及正交试验对果冻配方进行优化。结果表明,采用梨汁与水的比例1∶2、蜂蜜15%、琼脂5%、柠檬酸0.15%的配方,可制出色泽均匀、组织状态良好、口感细腻、酸甜适宜的蜂蜜雪梨果冻。

Taking honey and pear as main raw materials of jelly,this thesis optimized the formula of honey pear jelly by single factor and orthogonal test.The study showed that with the ratio of pear juice to water 1 ∶2,honey of 15%,agar of 5% and citric acid of 0.15%,the honey pear jelly with uniform color,good tissue,delicate taste and suitable sweet and sour can be produced.