摘要
以荠菜和胡萝卜为主要原料研制了具有天然营养保健特点的软糖,在单因素实验的基础上运用正交实验法筛选出最佳配方。结果表明,荠菜汁20%,胡萝卜汁15%,白砂糖18%,柠檬酸0.12%,明胶5%、琼脂0.3%时可研制出组织状态、色泽和口感均优良的软糖。
A nutritional soft sweets was made from shepherd＇s purse and carrot, The best formula has been obtained by orthogonal experiments on the basis of single factor experiment. The best product with a nice color and delicious taste was obtained with 20% shepherd＇s purse juice, 15% carrot juice, 18% sugar,O.12% citric acid, 5% gelatin and 0,3% agar.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第5期178-180,214,共4页
Science and Technology of Food Industry
关键词
荠菜
胡萝卜
软糖
胶凝剂
shepherd＇s purse
carrot
soft sweets
gel
