柚子皮制作果冻的工艺研究
Research on the Process of Making Jelly from Pomelo Peel
戚启琼 1罗珺文 1韦倩妮 1岑美意 1陈晓萍1
作者信息
- 1. 北海职业学院,广西 北海 536100
- 折叠
摘要
本研究以新鲜柚子皮为原料,采用单因素试验,考察了不同白砂糖、柠檬酸及复合胶添加量对柚子皮果冻品质的影响.结果表明,柚子皮果冻最佳配方为白砂糖 18%、柠檬酸 0.1%、复合胶 5%(卡拉胶∶魔芋胶=4∶1),采用此配方制得的柚子皮果冻外形完整,富有弹性,口感爽滑细腻,酸甜适度,色泽呈淡黄色,且具有独特的柚子风味.
Abstract
This study used fresh pomelo peel as raw material and conducted a single factor experiment to investigate the effects of different amounts of white sugar,citric acid,and composite gum on the quality of pomelo peel jelly.The results showed that the optimal formula for pomelo peel jelly was 18%white sugar,0.1%citric acid,and 5%composite gum(carrageenan∶konjac gum=4∶1).The pomelo peel jelly produced using this formula had a complete appearance,elasticity,smooth and delicate taste,moderate acidity and sweetness,a light yellow color,and a unique pomelo flavor.
关键词
柚子皮/果冻/凝固剂/单因素试验/感官评定Key words
pomelo peel/jelly/coagulant/single factor test/sensory evaluation引用本文复制引用
基金项目
广西壮族自治区高等学校中青年教师科研基础能力提升项目(2021)(2021KY1441)
出版年
2024
NETL
NSTL
万方数据