摘要
对绿茶果冻加工中茶汁的添加量,胶凝剂和凝固剂的浓度及种类,糖酸比等工艺条件进行了研究,得到最佳配方为:果胶0.4%、卡拉胶0.325%、海藻酸钠0.075%、蔗糖11.5%、柠檬酸0.325%、柠檬酸钾0.05%、磷酸氢钙0.02%、茶汁30%。
The application quantity of tea juice, concentration and kinds of gelling agents and coagulants and the ratio between sugar and acid during the processing of tea juice jelly were studied in this paper. The best prescription was as following,pectin 0. 4 % , carageenen 0. 325 % , sodium alginate 0. 075 % , sugar 11.5 % , citric acid 0. 325 % , potassium citrate 0. 05 % , dibasic 0. 02 % , tea juice 30 %.
出处
《农产品加工（下）》
2005年第1期53-55,共3页
Farm Products Processing
关键词
绿茶
果冻
配方
green tea
jelly,
prescriptionl
