摘要
为了给西瓜的深加工提供新的选择,本试验以西瓜为主要原料,采用单因素试验和正交试验,研制出了营养价值高、感官性状良好并有一定保健功能的果冻。实验结果表明,果冻的最佳配方:西瓜汁为17%、果冻粉为1.0%、白砂糖为15%、柠檬酸为0.25%和柠檬酸钠为0.1%。该产品呈浅红色,酸甜可口,不含防腐剂,不添加色素。
Jelly is a good choice of deep processing for watermelon. With watermelon as the raw materials, single factor experiment and orthogonal experiment were adopted to develop a nutritional and health - care watermelon jelly with good sensory quality. The result indicated the optimal ingredients of jelly as follows ：watermelon juice 17% ,jelly power 1.0% ,sugar 15% ,citric acid 0.25% , sodium citrate 0. 1 %. Being free of preservatives and pigment, the final product has a light red color and a sweet - and - sour taste.
出处
《江苏调味副食品》
2010年第2期36-38,共3页
Jiangsu Condiment and Subsidiary Food
关键词
西瓜
果冻
生产工艺
watermelon
jelly
producing technology
