摘要
以胖大海、凉粉草为原料制成胖大海凉粉,通过改变白砂糖、卡拉胶、柠檬酸钾、柠檬酸各原辅料的用量,研究胖大海凉粉最佳工艺配方,在单因素试验的基础上进行正交试验优选配方。实验结果表明,加糖量10%,卡拉胶用量0.5%,柠檬酸钾添加量0.10%,柠檬酸添加量0.015%时制作的胖大海凉粉凝胶性好、韧滑爽口,风味最佳。
Sterculia lychnophora bean jelly was made using Sterculia lychnophora Hance and Mesona Procumbens Hemsl as the raw materials, by changing the amount of the sucrose, carrageenan, potassium citrate and citric acid. The technology of the processing of Sterculia lychnophora bean jelly was studied. Orthogonal design optimization formulation was studied based on the single factor experiment. The results showed that 10 % sugar, 0.5 % carrageenan, 0.1% potassium citrate and 0.015 % citric acid, was considered to have better property and flavour.
出处
《食品研究与开发》
CAS
北大核心
2013年第17期45-48,共4页
Food Research and Development
关键词
胖大海
凉粉
加工工艺
sterculia lychnophora Hance
bean jelly
processing technology
