Study on Processing Technology of Mulberry Leaf Composite Enzyme Suck Jelly
This study used mulberry leaves as raw materials,fermented and prepared mulberry leaf composite enzyme absorbable jelly.Based on single factor experiments,the process parameters were optimized through orthogonal experiments,and the sensory quality was evaluated to determine the formula of mulberry leaf composite enzyme absorbable jelly.The results showed that the optimal process formula for mulberry leaf composite enzyme absorbable jelly was 30%composite enzyme,10%white sugar,0.14%sodium citrate,and 0.16%composite food gum.The absorbable jelly prepared according to the formula has a delicate,elastic,chewy,and sweet and sour taste.It not only has a unique flavor of mulberry leaves,but also has health benefits.
万方数据
维普
