摘要
以西红柿、芦荟为原料,添加适量的水、白砂糖、卡拉胶、玉米淀粉、柠檬酸,研制口感优良、风味独特、质量稳定的复合果冻。通过单因素实验和正交试验确定产品最佳配方为:西红柿芦荟100 g(西红柿和芦荟的比例是9:1),水10 g,白砂糖10 g,玉米淀粉3 g,柠檬酸0. 1 g,卡拉胶3 g。
In this paper,taking tomatoes and aloes as raw materials,an appropriate amount of water,white sugar,carrageenan,corn starch and citric acid are added to prepare a composite jelly with excellent export feeling,unique flavor and stable quality.The best formula of the product was determined by orthogonal test and sensory evaluation:tomato aloe of 100 g(wherein the ratio of tomato and aloe was 9∶1),water of 10 g,white sugar of 10 g,corn starch of 3 g,citric acid of 0.1 g,and carrageenan of 3 g.
作者
王菲菲
WANG Fei-fei(School of Food and Drug Engineering,Heilongjiang Agricultural Economy Vocational College,Mudanjiang 157041,Heilongjiang,China)
出处
《江苏调味副食品》
2019年第1期17-19,30,共4页
Jiangsu Condiment and Subsidiary Food
关键词
西红柿
芦荟
白砂糖
柠檬酸
卡拉胶
tomato
aloe
white sugar
citric acid
carrageenan
