摘要
[目的]研究覆盆子蜂蜜果冻的加工工艺，为开发新型果冻产品提供参考。[方法]以覆盆子和蜂蜜为主要原料，采用正交试验，结合感官评价和理化指标研究果冻加工工艺。[结果]覆盆子蜂蜜果冻的最佳制作工艺参数为：柠檬酸用量0.1%，卡拉胶用量2.5%，覆盆子浸提液用量40%，混合糖添加量10%(其中蜂蜜4%，白砂糖6%)。[结论]该试验工艺下研制出的果冻色泽均匀，口感细腻，风味独特，符合相应国家食品卫生质量要求。
Abstract
Objective] The aim was to study the processing technology of raspberry jelly with honey for provide a reference to the development of new jelly. [ Method] With raspberry and honey as the main raw material for the production of jelly, through orthogonal test, combined with sensory evaluation and physical and chemical index, the processing technique of jelly was studied. [ Result] The results showed that the opti-mal production conditions were as follows:citric acid 0. 1%, carrageenan 2. 5%, raspberry leaching liquor 40%, mixed sugar 10%( honey 4%, white sugar 6%) . [ Conclusion] The developed jelly has uniform color, delicate taste, unique flavor and fit national standards.
国家科技期刊平台
NSTL
维普
万方数据