摘要
以木瓜为主要原料研究木瓜保健果冻的生产工艺。通过单因素试验和正交试验,得到木瓜保健果冻的最佳工艺。试验结果表明:影响木瓜保健果冻品质的因素大小顺序为:复合胶的添加量>木瓜汁添加量>柠檬酸添加量>蔗糖的添加量;木瓜保健果冻的最佳配方为复合胶1.0%、蔗糖20%、木瓜汁30%、柠檬酸0.25%。在此工艺条件下所得产品具有木瓜特有清香气味和橘黄色色泽,酸甜可口,质地均匀,口感软滑。
In order to study the production technology of health jelly with papaya,papaya was used as raw material.By the method of single factor test and orthogonal test,the best processing technology of papaya jelly was obtained.The experiment results showed that the primary and secondary order of factors that affected the quality of jelly was the addition quantity of complex gumspapaya juicecitric acidsugar.The optimal prescription was as follow：complex gel 1.0%,sugar 20%,papaya juice 30% and citric acid 0.25%.Under these conditions the product has papaya＇s sweet smell and natural color,suitable acid and sweet flavor,uniform texture and smooth taste.
出处
《食品科技》
CAS
北大核心
2013年第2期111-114,共4页
Food Science and Technology
关键词
木瓜
果冻
复合胶
工艺
papaya
jelly
complex gums
technology
