| 一种山楂果冻制作的新工艺 |
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| 引用本文： | 王月囡,赵辉,郑岩.一种山楂果冻制作的新工艺[J].鞍山师范学院学报,2016(6):48-52. |
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| 作者姓名： | 王月囡 赵辉 郑岩 |
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| 作者单位： | 鞍山师范学院化学与生命科学学院,辽宁鞍山,114007 |
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| 摘 要： | 以山楂鲜果为主要原料，辅以白砂糖、食用胶凝剂和柠檬酸等研制出了营养价值高、感官状态良好并具有一定保健功能的果冻．山楂果冻的最佳生产配方为：山楂果汁用量35％、复合胶（琼脂∶卡拉胶∶黄原胶＝5∶7∶1）用量0．90％、白砂糖用量15％、柠檬酸用量0．20％．
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| 关 键 词： | 山楂 果冻 生产工艺 |
A new production process of the hawthorn jelly |
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| WANG Yuenan,ZHAO Hui,ZHENG Yan.A new production process of the hawthorn jelly[J].Journal of Anshan Teachers College,2016(6):48-52. |
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| Authors: | WANG Yuenan ZHAO Hui ZHENG Yan |
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| Abstract: | With hawthorn as the main raw material ,upplemeadd with a gel ,supplemented by sugar and citric acid,the production process of the jelly ade of hawthorn fruit juice and hawthorn pulp is researched .The haw-thorn jelly developed with this process has high nutritional value ,good sensory properties and health function . The best ratio of the hawthorn fruit juice jelly is 35%of hawthorn juice ,0.90%of composite gel ( agar:carrag-eenan:xanthan gum=5∶7∶1),15%of sugar and 0.20%of citric acid,and the best ratio of the pulp added to the hawthorn fruit juice and pulp jelly is 20%. |
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| Keywords: | hawthorn jelly production process |
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