摘要
以针叶樱桃粉为原料,卡拉胶和魔芋胶复配为凝胶剂,研究针叶樱桃果冻的加工工艺。通过单因素试验和正交试验确定该产品的最佳配方为复配凝胶剂1%(卡拉胶和魔芋胶的质量比为2∶1),针叶樱桃粉4%,木糖醇10%,柠檬酸0.09%。
Using acerola cherry powder as raw material,carrageenan,konjac gum as a gelling agent,the processing technology of acerola cherry jelly was studied.The best formula of products was determined by orthogonal test experiments:amount of the gel for 1%,the ratio of carrageenan and konjac gum for 2∶1,acerola cherry powder 4%,xylitol 10%,citric acid 0.09%.
作者
周宁
张铭辉
黄玲
张旭光
ZHOU Ning;ZHANG Minghui;HUANG Ling;ZHANG Xuguang(By-Health Co.,Ltd.,Guangzhou,Guangdong 510663,China)
出处
《农产品加工》
2021年第1期12-15,共4页
Farm Products Processing
关键词
针叶樱桃
果冻
正交试验
木糖醇
acerola cherry
jelly
orthogonal test
xylitol
